Gelling properties of high-acyl gellan gum based on the stress relaxation theorem

被引：0
|
作者：
Chen, Qing [1 ]
Zheng, Peng-Fei [1 ]
Wang, Lei [1 ]
机构：
[1] Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou, China
来源：
Modern Food Science and Technology | 2014年 / 30卷 / 09期
关键词：
Compendex;
D O I：
10.13982/j.mfst.1673-9078.2014.09.007
中图分类号：
学科分类号：
摘要：
Gels
引用
收藏
页码：38 / 43
相关论文
共 50 条
  • [1] Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation
    Meng, Yuecheng
    Hang, Linyue
    Fang, Sheng
    Li, Yanhua
    Xu, Xuejiao
    Zhang, Fan
    Chen, Jie
    FOODS, 2022, 11 (12)
  • [2] Rheological investigation of high-acyl gellan gum hydrogel and its mixtures with simulated body fluids
    Osmalek, Tomasz Zbigniew
    Froelich, Anna
    Jadach, Barbara
    Krakowski, Marek
    JOURNAL OF BIOMATERIALS APPLICATIONS, 2018, 32 (10) : 1435 - 1449
  • [3] Stress relaxation behaviour of high acyl gellan gels
    Chen, Qing
    Li, Maoming
    Yuan, Yan
    Han, Xiaoxiang
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2013, 48 (12): : 2571 - 2579
  • [4] Low Acyl Gellan Gum as a Gelling Agent in Medium of Saccharomyces Yeasts
    Zhang, Liguo
    Du, Jinhua
    Jiang, Yang
    INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2018, 14 (04)
  • [5] Enhancement of Ocular In Situ Gelling Properties of Low Acyl Gellan Gum by Use of Ion Exchange
    Reed, Kenneth
    Li, Amy
    Wilson, Britney
    Assamoi, Tetchi
    JOURNAL OF OCULAR PHARMACOLOGY AND THERAPEUTICS, 2016, 32 (09) : 574 - 582
  • [6] Enhancement of Ocular In-Situ Gelling Properties of Low Acyl Gellan Gum by Use of Ion Exchange
    Li, Amy Yan
    Fink, Britney
    Assamoi, Tetchi
    Reed, Kenneth W.
    INVESTIGATIVE OPHTHALMOLOGY & VISUAL SCIENCE, 2016, 57 (12)
  • [7] New textures with high acyl gellan gum
    Morrisson, MA
    Sworn, G
    Clark, RC
    Talashek, T
    Chen, YL
    GUMS AND STABILISERS FOR THE FOOD INDUSTRY 11, 2002, (278): : 297 - 305
  • [8] Thermal stability and transition temperatures of monovalent salts of high-acyl gellan gels
    Murillo-Martinez, Maria M.
    Tecante, Alberto
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2015, 50 (09): : 2059 - 2065
  • [9] Rheological and Gelling Properties ofTremella fuciformisPolysaccharide and Gellan Gum Mixtures
    Liu, Tingting
    Yang, Jiadan
    Cao, Chenyu
    Zhang, Yanrong
    Shipin Kexue/Food Science, 2019, 40 (17): : 72 - 78
  • [10] Addition of High Acyl Gellan Gum to Low Acyl Gellan Gum Enables the Blends 3D Bioprintable
    Akkineni, Ashwini Rahul
    Elci, Bilge Sen
    Lode, Anja
    Gelinsky, Michael
    GELS, 2022, 8 (04)
12345