Crosslinking Rates of Thermally Preset Alginate Gels
Author:
Publisher
Wiley
Subject
Biotechnology
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1. A SIMULATED FRUIT GEL SUITABLE FOR FREEZE DEHYDRATION
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1. Effects of polyols on gelation kinetics, gel hardness, and drying properties of alginates subjected to internal gelation;LWT;2018-06
2. Quantification of calcium alginate gel formation during ionic cross-linking by a novel colourimetric technique;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2017-11
3. Crosslinking kinetics of cation-hydrocolloid gels;Chemical Engineering Journal;2003-07
4. Preservation of Chitinolytic Pantoae agglomerans in a Viable Form by Cellular Dried Alginate-Based Carriers;Biotechnology Progress;2002-12-06
5. Crosslinking Kinetics of Thermally Preset Alginate Gels;Journal of Food Science;1994-09
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