Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety

This study investigated the in vitro acid-induced gelation of mixed systems of two biopolymers; low acyl and high acyl gellan gum. Rheological and texture analysis showed that these mixed gels displayed textures that lay between the material properties exhibited for the low and high acyl variants. D...

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Detalles Bibliográficos
Autores principales: Bradbeer, Jennifer F., Hancocks, Robin, Spyropoulos, Fotios, Norton, Ian T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4025606/
https://www.ncbi.nlm.nih.gov/pubmed/24882914
http://dx.doi.org/10.1016/j.foodhyd.2013.07.014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4025606/
https://www.ncbi.nlm.nih.gov/pubmed/24882914
http://dx.doi.org/10.1016/j.foodhyd.2013.07.014

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