Effect of trisodium citrate on the gelation properties of casein/gellan gum double gels formed at different temperature
Gellan gum (GG) is widely used in the dairy products to enhance stability of casein (CN)-based gel by forming double gels. Ca2+ is reported to facilitate GG gel formation, however, the effect of Ca2+ on the gelation properties of CN/GG double gels remains unknown. In the study, the behavior of Ca2+w...
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| Autori principali: | , , , , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2025-06-01
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| Serie: | Carbohydrate Polymer Technologies and Applications |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2666893925001070 |
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