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Structure–Elastic Properties Relationships in Gelling Carrageenans

Gelling carrageenans are polysaccharides extracted from the Gigartinales order of red algae. These are additives used essentially in the food industry for texturizing, stabilizing or gelling various formulations. Although a consensual gel mechanism has been reached which encompasses a coil-to-helix...

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Detalles Bibliográficos
Autor principal: Hilliou, Loïc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8659267/
https://www.ncbi.nlm.nih.gov/pubmed/34883623
http://dx.doi.org/10.3390/polym13234120