Adhesion-strength characteristics of double-layered agar-galactomannan mixed gels

被引：1
|
作者：
BenZion, O [1 ]
Nussinovitch, A [1 ]
机构：
[1] HEBREW UNIV JERUSALEM,FAC AGR FOOD & ENVIRONM QUAL SCI,INST BIOCHEM FOOD SCI & NUTR,IL-76100 REHOVOT,ISRAEL
来源：
FOOD HYDROCOLLOIDS | 1997年 / 11卷 / 04期
关键词：
D O I：
10.1016/S0268-005X(97)80034-3
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The adhesive-bond strength between adhered agar-galactomannan gel layers was determined, utilizing 90 degrees-peel and tensile-bond tests. Five different independent variables were found to influence the adhesive strength between gel layers: gum concentration, type of galactomannan used, roughness of the layer interface heat-maintaining capacities of the poured gel layers and the type of agar.
引用
收藏
页码：373 / 384
页数：12
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