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The effect of pH on gel structures produced using protein–polysaccharide phase separation and network inversion

✍ Scribed by Esra Çakır; Saad A. Khan; E. Allen Foegeding

Book ID
119258059
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
631 KB
Volume
27
Category
Article
ISSN
0958-6946

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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