Gelation mechanism and percolation

Masayuki Tokita

doi:10.1016/S0268-005X(89)80038-4

Gelation mechanism and percolation

Masayuki Tokita

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

15 Citations (Scopus)

Abstract

A brief review of the percolation theory is given. The simple relationships for the enzymatic gelling process of the casein micelle solution are derived from the characteristic parameters of the percolation transition. These relationships are consistent with the results obtained from the mechanical studies on the enzymatic gelation process of casein micelle solution.

Original language	English
Pages (from-to)	263-274
Number of pages	12
Journal	Topics in Catalysis
Volume	3
Issue number	4
DOIs	https://doi.org/10.1016/S0268-005X(89)80038-4
Publication status	Published - 1989
Externally published	Yes

All Science Journal Classification (ASJC) codes

Catalysis
Chemistry(all)

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10.1016/S0268-005X(89)80038-4

Cite this

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title = "Gelation mechanism and percolation",

abstract = "A brief review of the percolation theory is given. The simple relationships for the enzymatic gelling process of the casein micelle solution are derived from the characteristic parameters of the percolation transition. These relationships are consistent with the results obtained from the mechanical studies on the enzymatic gelation process of casein micelle solution.",

author = "Masayuki Tokita",

year = "1989",

doi = "10.1016/S0268-005X(89)80038-4",

language = "English",

volume = "3",

pages = "263--274",

journal = "Topics in Catalysis",

number = "4",

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TY - JOUR

T1 - Gelation mechanism and percolation

AU - Tokita, Masayuki

PY - 1989

Y1 - 1989

N2 - A brief review of the percolation theory is given. The simple relationships for the enzymatic gelling process of the casein micelle solution are derived from the characteristic parameters of the percolation transition. These relationships are consistent with the results obtained from the mechanical studies on the enzymatic gelation process of casein micelle solution.

AB - A brief review of the percolation theory is given. The simple relationships for the enzymatic gelling process of the casein micelle solution are derived from the characteristic parameters of the percolation transition. These relationships are consistent with the results obtained from the mechanical studies on the enzymatic gelation process of casein micelle solution.

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U2 - 10.1016/S0268-005X(89)80038-4

DO - 10.1016/S0268-005X(89)80038-4

M3 - Article

AN - SCOPUS:85025556211

VL - 3

SP - 263

EP - 274

JO - Topics in Catalysis

JF - Topics in Catalysis

IS - 4

ER -

Gelation mechanism and percolation

Abstract

All Science Journal Classification (ASJC) codes

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