Cargando…
Hydro- and aerogels from quince seed gum and gelatin solutions
The composite hydro/aerogels were designed using gelatin and quince seed gum (QSG) at total polymer concentration (TPC) of 1, 1.5 and 2% and gelatin/QSG ratio of 1:0, 1:0.5 and 1:1. The gel syneresis decreased significantly with increase in TPC and QSG. Although, hydrogels with 2% TPC had remarkably...
Autores principales: | Ahmadzadeh-Hashemi, Saba, Varidi, Mehdi, Nooshkam, Majid |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534173/ https://www.ncbi.nlm.nih.gov/pubmed/37780320 http://dx.doi.org/10.1016/j.fochx.2023.100813 |
Ejemplares similares
-
Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process
por: Varidi, Mehdi, et al.
Publicado: (2023) -
Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality
por: Lavaei, Yasaman, et al.
Publicado: (2022) -
Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties
por: Alkobeisi, Fatemeh, et al.
Publicado: (2022) -
Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions
por: Nooshkam, Majid, et al.
Publicado: (2023) -
Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot air drying
por: Farahmandfar, Reza, et al.
Publicado: (2017)