Carrageenan as possible stabilizer of calcium tartrate in wine-Reference-Cited by-同舟云学术

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Carrageenan as possible stabilizer of calcium tartrate in wine

Published:2024-12 Issue: Volume:157 Page:110403
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fioschi Gabriele^ORCID,Prezioso Ilaria,Sanarica Luigi,Pagano Rosanna,Bettini Simona,Paradiso Vito Michele^ORCID

Publisher

Elsevier BV

Reference53 articles.

1. Validation of a rapid conductimetric test for the measurement of wine tartaric stability;Bosso;Food Chemistry,2016

2. The physical and chemical stability of wine;Boulton,1999

3. Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels;Brenner;Food Hydrocolloids,2014

4. Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions;Bui;Carbohydrate Polymers,2019

5. Rheology and microstructure of mixtures of iota and kappa-carrageenan;Bui;Food Hydrocolloids,2019

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