Molecular weight effects of low acyl gellan gum on antioxidant capacity and rheological properties
Author:
Affiliation:
1. Department of Chemical Engineering University of Toledo Ohio USA
2. Department of Neurosciences University of Toledo Ohio USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15887
Reference71 articles.
1. Gellan gum and its methacrylated derivatives as in situ gelling mucoadhesive formulations of pilocarpine: In vitro and in vivo studies
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4. Efficient and optimized identification of generalized Maxwell viscoelastic relaxation spectra
5. Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum
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