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

O. Ben-Zion; A. Nussinovitch

doi:10.1016/S0268-005X(97)80034-3

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

O. Ben-Zion
, A. Nussinovitch^*

^*Corresponding author for this work

Institute of Biochemistry, Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Abstract

The adhesive-bond strength between adhered agar-galactomannan gel layers was determined, utilizing 90°-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.

Original language	English
Pages (from-to)	373-384
Number of pages	12
Journal	Food Hydrocolloids
Volume	11
Issue number	4
DOIs	https://doi.org/10.1016/S0268-005X(97)80034-3
State	Published - Oct 1997

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10.1016/S0268-005X(97)80034-3

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title = "Adhesion-strength characteristics of double-layered agar-galactomannan mixed gels",

abstract = "The adhesive-bond strength between adhered agar-galactomannan gel layers was determined, utilizing 90°-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.",

author = "O. Ben-Zion and A. Nussinovitch",

year = "1997",

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doi = "10.1016/S0268-005X(97)80034-3",

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AU - Nussinovitch, A.

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N2 - The adhesive-bond strength between adhered agar-galactomannan gel layers was determined, utilizing 90°-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.

AB - The adhesive-bond strength between adhered agar-galactomannan gel layers was determined, utilizing 90°-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.

UR - https://www.scopus.com/pages/publications/21944439237

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JO - Food Hydrocolloids

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

Abstract

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