Alteration of the structural properties of inulin gels

Beccard, Steffen; Bernard, Jörg; Wouters, Rudy; Gehrich, Karin; Zielbauer, Brigitta; Mezger, Markus; Vilgis, Thomas A.

doi:10.1016/j.foodhyd.2018.06.049

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Alteration of the structural properties of inulin gels

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Beccard, Steffen
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Zielbauer, Brigitta
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Mezger, Markus
Johannes Gutenberg Univ Mainz, Inst Phys, Mainz, Germany;
Dept. Butt: Physics at Interfaces, MPI for Polymer Research, Max Planck Society;

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Vilgis, Thomas A.
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Beccard, S., Bernard, J., Wouters, R., Gehrich, K., Zielbauer, B., Mezger, M., et al. (2019). Alteration of the structural properties of inulin gels. Food Hydrocolloids, 89, 302-310. doi:10.1016/j.foodhyd.2018.06.049.

Cite as: https://hdl.handle.net/21.11116/0000-0002-D228-4

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