Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies
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چکیده
منابع مشابه
Gelling temperatures of high acyl gellan as affected by monovalent and divalent cations with dynamic rheological analysis
The effects of Naþ, Kþ, Caþþ and Mgþþ cations on the sol–gel transitions of high acyl (HA) gellan dispersions were investigated. Gelling temperatures of 1% HA gellan dispersions containing selected cations (monovalent cations, 10–200 mM; divalent cations, 2–80 mM) were determined using dynamic rheological analysis. Gelling temperatures increased with cation concentrations. Divalent cations exhi...
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ژورنال
عنوان ژورنال: LWT - Food Science and Technology
سال: 2015
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2014.09.037