Rheological Properties of Fish Gelatin Modified with Sodium Alginate

Polyelectrolyte complexes of sodium alginate and gelatin obtained from cold-blooded fish were studied for potential application as structure-forming agents in food hydrogels. The mass ratio of sodium alginate to gelatin plays a decisive role in the sol-gel transition and rheological behavior of the...

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Bibliografiske detaljer
Udgivet i:Polymers (Basel)
Main Authors: Derkach, Svetlana R., Kolotova, Daria S., Voron’ko, Nikolay G., Obluchinskaya, Ekaterina D., Malkin, Alexander Ya.
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2021
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7957763/
https://ncbi.nlm.nih.gov/pubmed/33673621
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/polym13050743
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