Concentration-dependent rheological behavior and gelation mechanism of high acyl gellan aqueous solutions-Reference-Cited by-同舟云学术

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Concentration-dependent rheological behavior and gelation mechanism of high acyl gellan aqueous solutions

Published:2019-06 Issue: Volume:131 Page:959-970
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Yang Xi,Hou Yanjie,Gong Tian,Sun Lijun,Xue Jia,Guo Yurong

Funder

China Agriculture Research System

Fundamental Research Funds for the Central Universities

Key Research and Development Program of Shaanxi Province, China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference49 articles.

1. Gelation of gellan – a review;Morris;Food Hydrocoll.,2012

2. Recent trends on gellan gum blends with natural and synthetic polymers: a review;Zia;Int. J. Biol. Macromol.,2018

3. Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink;Kiani;Food Hydrocoll.,2010

4. Texture, microstructure and consumer preference of mango bars jellified with gellan gum;Danalache;LWT Food Sci. Technol.,2015

5. Controlling the rheology of gellan gum hydrogels in cell culture conditions;Moxon;Int. J. Biol. Macromol.,2016

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