Gelation characteristics of sodium alginate in presence of flavor molecules
Author:
Affiliation:
1. Aromsa AŞ Gebze Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15033
Reference42 articles.
1. Ionically gelled alginate foams: Physical properties controlled by type, amount and source of gelling ions
2. Interfacial and surface tensions of toluene/water and air/water systems with nonionic surfactants Tween 20 and Tween 80
3. Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration
4. Effects of polyols on gelation kinetics, gel hardness, and drying properties of alginates subjected to internal gelation
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