Structural properties of cottonii seaweed (Kappaphycus alvarezii) gels in the presence of coconut milk

Author:

Yuliarti OniORCID,Sentana Aan DwiORCID,Ong Chen Yu,Abdol Rahim Yassin Zakyyah,Ng Lisa,Koh Wen Min

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

1. The rheology and physical properties of fermented probiotic ice creams made with dairy alternatives;Aboulfazli;International Journal of Food Engineering,2015

2. Influence of elasticity on the syneresis properties of κ-carrageenan gels;Ako;Carbohydrate Polymers,2015

3. Official method of analysis of the association of official analytical chemists;AOAC,2004

4. Freeze–thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens;Ariyaprakai;Journal of Food Engineering,2015

5. Quality of chilled and frozen starch gels as affected by starch type, highly concentrated sucrose and coconut milk;Arlai;Lebensmittel-Wissenschaft & Technologie,2021

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