Gelation mechanism and percolation

Masayuki Tokita

Research output: Contribution to journalArticle

12 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 languageEnglish
Pages (from-to)263-274
Number of pages12
JournalTopics in Catalysis
Volume3
Issue number4
DOIs
Publication statusPublished - Jan 1 1989

    Fingerprint

All Science Journal Classification (ASJC) codes

  • Catalysis
  • Chemistry(all)

Cite this