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Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin
Gellan gum (GG) is often added to gelatin (GL) to improve the gel property. GG‐based or inulin (IL)‐based hydrogels were developed. Rigid and brittle gels or smooth and delicate gels were prepared with GG and IL, respectively. This study aimed to explore the properties and interaction mechanisms of...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7958535/ https://ncbi.nlm.nih.gov/pubmed/33747449 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2077 |
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