The rheology of gelatin hydrogels modified by κ-carrageenan-Reference-Cited by-同舟云学术

The rheology of gelatin hydrogels modified by κ-carrageenan

Published:2015-09 Issue:1 Volume:63 Page:612-619
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Derkach Svetlana Rostislavovna,Ilyin Sergey Olegovich^ORCID,Maklakova Alexandra Alexandrovna,Kulichikhin Valery Grigoryevich,Malkin Alexander Yakovlevich

Funder

Russian Foundation for Basic Research

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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2. Polymer handbook;Brandrup,1999

3. Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde;De Carvalho;Food Hydrocolloids,2004

4. Interfacial layers of complex-forming ionic surfactants with gelatin;Derkach;Advances in Colloid and Interface Science,2014

5. Rheological properties of gelatin gels with sodium alginate;Derkatch;International Journal of Applied Mechanics and Engineering,2001

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