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Texture and structure of high-pressure-frozen gellan gum gel

โœ Scribed by Michiko Fuchigami; Ai Teramoto

Book ID
114200105
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
337 KB
Volume
17
Category
Article
ISSN
0268-005X

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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