Llwytho...
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...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Food Biophys |
|---|---|
| Prif Awduron: | , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Springer US
2018
|
| Pynciau: | |
| Mynediad Ar-lein: | 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 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|