✦ LIBER ✦

Rehydration of dried alginate gel beads: Effect of the presence of gelatin and gum arabic

✍ Scribed by Yapeng Fang; Liangbin Li; Rob Vreeker; Xiaolin Yao; Jianguo Wang; Qing Ma; Fatang Jiang; Glyn O. Phillips

Book ID: 108080061
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 659 KB
Volume: 86
Category: Article
ISSN: 0144-8617
DOI: 10.1016/j.carbpol.2011.06.003

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of the growth of Trichosporon cu

Effects of the growth of Trichosporon cutaneum in calcium alginate gel beads upon bead structure and oxygen transfer characteristics

✍ Kuo-Cheng Chen; Chang-Tze Huang 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 930 KB

Effect of starch, sucrose and their comb

Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels

✍ A Nussinovitch; M.G Corradini; M.D Normand; M Peleg 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 292 KB

The effect of montmorillonite clay in al

The effect of montmorillonite clay in alginate gel beads for polychlorinated biphenyl adsorption: Isothermal and kinetic studies

✍ Barreca, Salvatore; Orecchio, Santino; Pace, Andrea 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 1012 KB

Complex Gels of Proteins and Acidic Poly

Complex Gels of Proteins and Acidic Polysaccharides. Part II. The Effect of Electrostatic Interaction on Structure Formation in Complex Gels of Gelatin and Alginate

✍ Muchin, M. A. ;Streltsova, Z. A. ;Vajnerman, E. S. ;Tolstoguzov, V. B. 📂 Article 📅 1978 🏛 John Wiley and Sons 🌐 English ⚖ 308 KB

Complex gelatin-alginate gels prepared from insoluble (type I) and soluble (type 11) complexes are studied by the therniomechanical technique and by polarimetry. Gels of both types are thermoirreversible at concentrations higher than 6% and at weight fractions of alginate of 0.3 or higher. Suppressi

Effects of Hot Rehydration in the Presen

Effects of Hot Rehydration in the Presence of Hydrogen Peroxide on Microbial Quality, Texture, Color, and Antioxidant Activity of Cold-stored Intermediate-moisture Sun-dried Figs

✍ Dilek Demirbüker; Iskender Arcan; Figen Tokatli; Ahmet Yemenicioglu 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 193 KB