Open Access
| Issue |
E3S Web Conf.
Volume 213, 2020
2nd International Conference on Applied Chemistry and Industrial Catalysis (ACIC 2020)
|
|
|---|---|---|
| Article Number | 01015 | |
| Number of page(s) | 4 | |
| Section | Industrial Catalysis and Chemical Substance R&D and Application | |
| DOI | https://doi.org/10.1051/e3sconf/202021301015 | |
| Published online | 01 December 2020 | |
- Garrec D A, Norton I T. Understanding fluid gel formation and properties[J]. Journal of Food Engineering, 2012, 112(3): 175-182. [CrossRef] [Google Scholar]
- Gabriele A, Spyropoulos F, Norton I T. Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan[J]. Food Hydrocolloids, 2009, 23(8): 2054-2061. [CrossRef] [Google Scholar]
- Gabriele A, Spyropoulos F, Norton I T. A conceptual model for fluid gel lubrication[J]. Soft Matter, 2010, 6(17): 4205-4213. [CrossRef] [Google Scholar]
- Garrec D A, Norton I T. Kappa carrageenan fluid gel material properties. Part 2: Tribology[J]. Food Hydrocolloids, 2013, 33(1): 160-167. [CrossRef] [Google Scholar]
- Compaan A M, Song K, Huang Y. Gellan Fluid Gel as a Versatile Support Bath Material for Fluid Extrusion Bioprinting[J]. ACS applied materials & interfaces, 2019, 11(6): 5714-5726. [CrossRef] [PubMed] [Google Scholar]
- Mills T, Koay A, Norton I T. Fluid gel lubrication as a function of solvent quality[J]. Food Hydrocolloids, 2013, 32(1): 172-177. [CrossRef] [Google Scholar]
- Bradbeer J F, Hancocks R, Spyropoulos F, et al. Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety[J]. Food hydrocolloids, 2015, 43: 501-509. [CrossRef] [Google Scholar]
- Norton I T, Jarvis D A, Foster T J. A molecular model for the formation and properties of fluid gels[J]. International Journal of Biological Macromolecules, 1999, 26(4): 255-261. [CrossRef] [PubMed] [Google Scholar]
- Sworn G, Sanderson G R, Gibson W. Gellan gum fluid gels[J]. Food Hydrocolloids, 1995, 9(4): 265271. [CrossRef] [Google Scholar]
- Mahdi M H, Conway B R, Smith A M. Development of mucoadhesive sprayable gellan gum fluid gels[J]. International Journal of Pharmaceutics, 2015, 488(1-2): 12-19. [CrossRef] [PubMed] [Google Scholar]
- Lazidis A, Hancocks R D, Spyropoulos F, et al. Whey protein fluid gels for the stabilisation of foams[J]. Food hydrocolloids, 2016, 53: 209-217. [CrossRef] [Google Scholar]
- Farrés I F, Norton I T. Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release[J]. Food Hydrocolloids, 2014, 40: 76-84. [CrossRef] [Google Scholar]
- Norton I T, Smith C G, Frith W J, et al. The production, properties and utilisation of fluid gels[M]//Hydrocolloids. Elsevier Science, 2000: 219-227. [Google Scholar]
- Farrés I F, Douaire M, Norton I T. Rheology and tribological properties of Ca-alginate fluid gels produced by diffusion-controlled method[J]. Food Hydrocolloids, 2013, 32(1): 115-122. [CrossRef] [Google Scholar]
- Moakes R J A, Sullo A, Norton I T. Preparation and characterisation of whey protein fluid gels: The effects of shear and thermal history[J]. Food Hydrocolloids, 2015, 45: 227-235. [CrossRef] [Google Scholar]
- Mahdi M H, Conway B R, Smith A M. Evaluation of gellan gum fluid gels as modified release oral liquids[J]. International journal of pharmaceutics, 2014, 475(1-2): 335-343. [CrossRef] [PubMed] [Google Scholar]
- Gabriele A. Fluid Gels: formation, production and lubrication[D]. University of Birmingham, 2011. [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.