3D Confocal Laser Scanning Microscopy for Quantification of the Phase Behaviour in Agarose-MCC co-gels in Comparison to the Rheological Blending-law Analysis-Reference-Cited by-同舟云学术

3D Confocal Laser Scanning Microscopy for Quantification of the Phase Behaviour in Agarose-MCC co-gels in Comparison to the Rheological Blending-law Analysis

Published:2020-10-25 Issue:2 Volume:16 Page:153-160
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Mhaske Pranita,Farahnaky Asgar,Kasapis Stefan^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s11483-020-09656-6.pdf

Reference27 articles.

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2. C. Stenger et al., Formation of concentrated biopolymer particles composed of oppositely charged WPI and pectin for food applications. J. Dispersion Sci. Technol. 38(9), 1258–1265 (2017)

3. V. Tolstoguzov, Ionic strength and poly ion charges. Int. Food Ingred. 2, 8–9 (1990)

4. M.M.G. Koning, J. van Eendenburg, D.W. de Bruijne, Mixed Biopolymers in Food Systems: Determination of Osmotic Pressure, in Food Colloids and Polymers, ed. by E. Dickinson, P. Walstra (Woodhead Publishing. Cambridge, 2005), p. 103–112

5. T. Giancone et al., Protein–polysaccharide interactions: Phase behaviour of pectin–soy flour mixture. Food Hydrocoll. 23(5), 1263–1269 (2009)

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