Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin

Gellan gum (GG) is often added to gelatin (GL) to improve the gel property. GG‐based or inulin (IL)‐based hydrogels were developed. Rigid and brittle gels or smooth and delicate gels were prepared with GG and IL, respectively. This study aimed to explore the properties and interaction mechanisms of...

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Detalles Bibliográficos
Autores principales: Wang, Juanjuan, Zhao, Xue, Zhou, Changyu, Wang, Chong, Zheng, Yanyan, Ye, Keping, Li, Chunbao, Zhou, Guanghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958535/
https://www.ncbi.nlm.nih.gov/pubmed/33747449
http://dx.doi.org/10.1002/fsn3.2077

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958535/
https://www.ncbi.nlm.nih.gov/pubmed/33747449
http://dx.doi.org/10.1002/fsn3.2077

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