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Structural and textural properties of calcium induced, hot-made alginate gels

โœ Scribed by Maria Papageorgiou; Stefan Kasapis; Michelle G. Gothard

Book ID
107895296
Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
768 KB
Volume
24
Category
Article
ISSN
0144-8617

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Textural properties of 1% low and high acyl gellan gels and their mixtures were studied using compression tests and the microcentrifugemicrofiltration based water holding capacity (WHC) method. Low acyl (1% LA), high acyl (1% HA) gels and mixtures of 1% 25/75 LA/HA, 50/50 LA/HA, 75/25 LA/HA gels wit