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Polysaccharide solutions and gels: Isothermal dehydration study by dynamic calorimetric experiments with DSC

  • Published:2016-12 Issue: Volume:61 Page:163-171
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Gurian E.,Bellich B.,Cesàro A.

Funder

Laboratorio Nazionale - Consorzio Interuniversitario Biotecnologie (LNCIB), Italy

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Solute diffusion within hydrogels. Mechanisms and models;Amsden;Macromolecules,1998

2. Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose;Arboleya;Food Hydrocolloids,2005

3. Water activity in foods: Fundamentals and applications;Barbosa-Cánovas,2008

4. Thermal behavior of water in micro-particles based on alginate gel;Bellich;Journal of Thermal Analysis and Calorimetry,2009

5. Release properties of hydrogels: water evaporation from alginate gel beads;Bellich;Food Biophysics,2011

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