PRODUCTION AND RHEOLOGICAL PROPERTIES OF LOW-ACYL GELLAN GUM FLUID GELS INDUCED BY SODIUM AND CALCIUM IONS

被引：0
|
作者：
Munoz, J. [1 ]
Garcia, M. C. [1 ]
Perez, L. M. [1 ]
Alfaro, M. C. [1 ]
机构：
[1] Univ Seville, Fac Quim, Dept Ingn Quim, E-41012 Seville, Spain
来源：
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 15 | 2010年
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：153 / 160
页数：8
相关论文
共 50 条
  • [31] Influence of Different pH Values on Gels Produced from Tea Polyphenols and Low Acyl Gellan Gum
    Zhang, Fangyan
    Wang, Xiangcun
    Guo, Na
    Dai, Huanhuan
    Wang, Yimei
    Sun, Yiwei
    Zhu, Guilan
    GELS, 2023, 9 (05)
  • [32] Effect of gellan gum on structural, gelling, and rheological properties of heat-induced gels prepared by soybean protein isolate hydrolysates
    Yin, Chengpeng
    Zhang, Xiaoying
    Li, Ziyu
    Wang, Ziwei
    Zhao, Qingkui
    Li, Yang
    Zhang, Shuang
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2025, 308
  • [33] Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety
    Bradbeer, Jennifer F.
    Hancocks, Robin
    Spyropoulos, Fotios
    Norton, Ian T.
    FOOD HYDROCOLLOIDS, 2015, 43 : 501 - 509
  • [34] Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel
    Fang, Sheng
    Wang, Jian
    Xu, Xuejiao
    Zuo, Xiaobo
    FOOD BIOPHYSICS, 2018, 13 (02) : 116 - 123
  • [35] Protecting anthocyanins of postharvest blueberries through konjac glucomannan/low-acyl gellan gum coatings contained thymol microcapsule during low-temperature storage
    Xie, Jing
    Sameen, Dur E.
    Xiao, Zhenkun
    Zhu, Huiyan
    Lai, Yunya
    Tang, Tingting
    Rong, Xingyu
    Fu, Fengmei
    Qin, Wen
    Chen, Mingrui
    Liu, Yaowen
    FOOD CHEMISTRY, 2025, 463
  • [36] Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel
    Sheng Fang
    Jian Wang
    Xuejiao Xu
    Xiaobo Zuo
    Food Biophysics, 2018, 13 : 116 - 123
  • [37] The rheological properties of calcium-induced milk gels
    Ramasubramanian, Lakshmi
    D'Arcy, Bruce R.
    Deeth, Hilton C.
    Oh, H. Eustina
    JOURNAL OF FOOD ENGINEERING, 2014, 130 : 45 - 51
  • [38] Rheological properties of matrix-particle gellan gum gel: effects of calcium chloride on the matrix
    Moritaka, H
    Kimura, S
    Fukuba, H
    FOOD HYDROCOLLOIDS, 2003, 17 (05) : 653 - 660
  • [39] Factors influencing gelling properties of low acyl gellan/sodium caseinate mixtures
    Chen, Qing
    Wang, Lei
    Xiang, Qirui
    Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery, 2015, 46 (06): : 226 - 232
  • [40] EFFECTS OF POTASSIUM-CHLORIDE AND SODIUM-CHLORIDE ON THE THERMAL-PROPERTIES OF GELLAN GUM GELS
    MORITAKA, H
    NISHINARI, K
    NAKAHAMA, N
    FUKUBA, H
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 1992, 56 (04) : 595 - 599
12345