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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Curr Res Food Sci
Päätekijät: Ghebremedhin, Marta, Seiffert, Sebastian, Vilgis, Thomas A.
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Elsevier 2021
Aiheet:
Articles from the special issue: Edible Soft Matter, edited by Ashok R.Patel
Linkit: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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