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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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Principais autores: Nina G. Mikusheva, Ivan M. Zorin, Alexander S. Gubarev, Alexandr V. Ievlev, Olga V. Volina, Nikolai V. Tsvetkov
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-05-01
coleção:Gels
Assuntos:
low-acyl gellan gum
gellan
gelling
molar mass
coil–helix transition
ion-induced hydrogel
Acesso em linha:https://www.mdpi.com/2310-2861/11/6/398
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