Effect of pH on the conformation of gellan chains in aqueous systems

Author:

Horinaka Jun-ichi,Kani Kohei,Hori Yuko,Maeda Shiro

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Biophysics

Reference22 articles.

1. Effect of culture medium pH on bacterial gellan production;West;Microbios,2001

2. Characterization of gelation time and texture of gelatin and gelatin–polysaccharide mixed gels;Fonkwe;Food Hydrocoll,2003

3. Effect of pH, potassium chloride, and sodium chloride on the thermal and rheological properties of gellan gum gels;Moritaka;J. Agric. Food Chem,1995

4. Gelling temperature of gellan solutions as affected by citrate buffers;Mao;J. Food Sci,1999

5. Rheological evidence of the gelation behavior of hyaluronan–gellan mixtures;Mo;Biorheology,2000

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