Influence of processing conditions on the properties of alginate solutions and wet edible calcium alginate coatings-Reference-Cited by-同舟云学术

Influence of processing conditions on the properties of alginate solutions and wet edible calcium alginate coatings

Published:2016-12 Issue: Volume:74 Page:271-279
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Marcos Begonya^ORCID,Gou Pere,Arnau Jacint,Comaposada Josep

Funder

National Institute for Agricultural and Food Research and Technology INIA

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. ASTM International. (2003). Standard test method for determining the chemical composition and sequence in alginate by proton nuclear magnetic resonance (1H NMR) spectroscopy. In ASTM International (Ed.), (Vol. F2259-03).

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3. Molecular Basis of Ca2+-Induced Gelation in Alginates and Pectins: The Egg-Box Model Revisited;Braccini;Biomacromolecules,2001

4. Commission Internationale de l'Éclairage;CIELab,1976

5. Physical properties of sodium alginate solutions and edible wet calcium alginate coatings;Comaposada;LWT - Food Science and Technology,2015

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