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Physics of agarose fluid gels: Rheological properties and microstructure
Agarose, a strongly gelling polysaccharide, is a common ingredient used to optimize the viscoelastic properties of a multitude of food products. Through aggregation of double helices via hydrogen bonds while cooling under quiescent conditions it forms firm and brittle gels. However, this behavior ca...
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| Publicado no: | Curr Res Food Sci |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8255179/ https://ncbi.nlm.nih.gov/pubmed/34258588 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2021.06.003 |
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