Effects of Pressure-shift Freezing on the Structural and Physical Properties of Gelatin Hydrogel Matrices

This study investigates the effects of the gelatin concentration (10-40%, w/v), freezing temperatures (from -20℃ to -50℃) and freezing methods on the structural and physical properties of gelatin matrices. To freeze gelatin, the pressure-shift freezing (PSF) is being applied at 0.1 (under atmospheri...

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Detalles Bibliográficos
Autores principales: Kim, Byeongsoo, Gil, Hyung Bae, Min, Sang-Gi, Lee, Si-Kyung, Choi, Mi-Jung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597834/
https://www.ncbi.nlm.nih.gov/pubmed/26760743
http://dx.doi.org/10.5851/kosfa.2014.34.1.33

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597834/
https://www.ncbi.nlm.nih.gov/pubmed/26760743
http://dx.doi.org/10.5851/kosfa.2014.34.1.33

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