Wordt geladen...
Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems
The effect of sucrose and mannitol addition to low-acyl (LA) gellan gum gels at both the molecular and macroscopic levels prior to, and after freeze-drying has been investigated. It has been shown that the gel network order as well as the mechanical properties are changed with the solute content, es...
Bewaard in:
| Gepubliceerd in: | Food Biophys |
|---|---|
| Hoofdauteurs: | , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer US
2018
|
| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6061513/ https://ncbi.nlm.nih.gov/pubmed/30100823 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11483-018-9536-5 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|