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J-GLOBAL ID：201902010799570224   Reference number：19S2954409

The effect of sucrose on the thermo-reversible gel-sol transition in agarose and gelatin

Author (9)： Nishinari, Katsuyoshi (National Food Research Institute) ,  Kohyama, Kaoru (National Food Research Institute) ,  Watase, Mineo (Shizuoka University, Tokyo University of Agriculture and Technology) ,  Nishinari, Noriko (Ohtsuma Womens University) ,  Oakenfull, David (CSIRO Food Research Laboratory) ,  Koide, Shoichiro (Yamanashi University) ,  Ogino, Kazuyoshi (Chiba Institute of Technology) ,  Williams, Peter A. (The North East Wales Institute) ,  Phillips, Glyn O. (The North East Wales Institute)
Material： Polymer Journal
Volume： 24  Issue： 9  Page： 871-877  Publication year： 1992 
JST Material Number： SCOPUS  ISSN： 0032-3896 
Language： English (EN)