Chapter 6. Gels

  1. Professor Peter Belton
  1. Victor J. Morris

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995792.ch6

The Chemical Physics of Food

The Chemical Physics of Food

How to Cite

Morris, V. J. (2007) Gels, in The Chemical Physics of Food (ed P. Belton), Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470995792.ch6

Editor Information

  1. Head of Chemistry, School of Chemical Sciences and Pharmacy, University of East Anglia, UK

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 20 FEB 2007

ISBN Information

Print ISBN: 9781405121279

Online ISBN: 9780470995792

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Keywords:

  • food gels;
  • polysaccharide gels;
  • point crosslinks;
  • phase-separated networks;
  • swollen networks

Summary

This chapter contains sections titled:

  • Introduction

  • Polysaccharide gels

  • Protein gels

  • Polysaccharide-protein gels

  • Conclusions