Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization-Reference-Cited by-同舟云学术

Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization

Published:2020-04 Issue: Volume:24 Page:100137
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

de Alcântara Mariane Gonçalves,de Freitas Ortega Nailene,Souza Clitor Junior Fernandes,Garcia-Rojas Edwin Elard

Funder

CNPq, Brazil

FAPERJ, Brazil

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference53 articles.

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4. Liquid crystalinity versus gelation of K-carrageenan in mixed salts: effects of molecular weight, salt composition, and ionic strength;Borgstrom;Langmuir American Chemical Society,1998

5. Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels;Chang;Carbohydrate Polymers,2014

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