Effects of Thermal Treatment on the Physical Properties of Edible Calcium Alginate Gel Beads: Response Surface Methodological Approach

Calcium alginate gel (CAG) has been widely investigated for the development of artificial foods; however, there are few studies on its thermal stability. This study aimed to monitor changes in the physical properties of CAG beads during heat treatment using response surface methodology. Heating temp...

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Detalles Bibliográficos
Autores principales: Kim, Seonghui, Jeong, Chungeun, Cho, Suengmok, Kim, Seon-Bong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915525/
https://www.ncbi.nlm.nih.gov/pubmed/31731744
http://dx.doi.org/10.3390/foods8110578

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915525/
https://www.ncbi.nlm.nih.gov/pubmed/31731744
http://dx.doi.org/10.3390/foods8110578

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