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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...
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| Pubblicato in: | Food Biophys |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer US
2018
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| Soggetti: | |
| Accesso online: | 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 |
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