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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2014
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| Materias: | |
| 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 |