出版社：Japanese Society for Food Science and Technology
摘要：We investigated the relationship between the phase separated structure and fracture properties of multicomponent gels. Specifically, we focused on the fracture properties and structure of three types of gels with different continuous phases (egg white protein (EWP) continuous, bicontinuous for both EWP and agar, and agar continuous). In addition, we revealed the effect of oil addition on EWP-agar gels with three different continuous phases. The fracture properties of mixed gels were analyzed by a large deformation test. The gel structure was also observed by confocal laser scanning microscopy and scanning electron microscopy. Results demonstrated that the continuous phase component contributed to the physical fracture properties of multicomponent gels.
