Influence of Reduced Molar Mass of Low-Acyl Gellan Gum on Weak Gel Formation and Rheological Properties

Reduced-molar-mass low-acyl gellan gum was obtained by the centrifugation of an aqueous solution of commercially available food-grade gellan gum. The derived sample was characterized by NMR, FTIR, ICPE, and viscometry methods. The characteristics were compared with commercially available gellan gum...

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Hlavní autoři:	Nina G. Mikusheva, Ivan M. Zorin, Alexander S. Gubarev, Alexandr V. Ievlev, Olga V. Volina, Nikolai V. Tsvetkov
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-05-01
Edice:	Gels
Témata:	low-acyl gellan gum gellan gelling molar mass coil–helix transition ion-induced hydrogel
On-line přístup:	https://www.mdpi.com/2310-2861/11/6/398
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