Swelling of high acyl gellan gum hydrogel: Characterization of network strengthening and slower release
Author:
Funder
Engineering and Physical Sciences Research Council
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference39 articles.
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3. Role of gellan gum microstructure in freeze drying and rehydration mechanisms;Cassanelli;Food Hydrocolloids,2018
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5. Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber;Chen;Food Hydrocolloids,2020
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