Rheological Properties of Fish Gelatin Modified with Sodium Alginate

Polyelectrolyte complexes of sodium alginate and gelatin obtained from cold-blooded fish were studied for potential application as structure-forming agents in food hydrogels. The mass ratio of sodium alginate to gelatin plays a decisive role in the sol-gel transition and rheological behavior of the...

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Detalles Bibliográficos
Autores principales: Derkach, Svetlana R., Kolotova, Daria S., Voron’ko, Nikolay G., Obluchinskaya, Ekaterina D., Malkin, Alexander Ya.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7957763/
https://www.ncbi.nlm.nih.gov/pubmed/33673621
http://dx.doi.org/10.3390/polym13050743

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7957763/
https://www.ncbi.nlm.nih.gov/pubmed/33673621
http://dx.doi.org/10.3390/polym13050743

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