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Effects of Pressure-shift Freezing on the Structural and Physical Properties of Gelatin Hydrogel Matrices
This study investigates the effects of the gelatin concentration (10-40%, w/v), freezing temperatures (from -20℃ to -50℃) and freezing methods on the structural and physical properties of gelatin matrices. To freeze gelatin, the pressure-shift freezing (PSF) is being applied at 0.1 (under atmospheri...
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| Veröffentlicht in: | Korean J Food Sci Anim Resour |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Korean Society for Food Science of Animal Resources
2014
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4597834/ https://ncbi.nlm.nih.gov/pubmed/26760743 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.1.33 |
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