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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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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| 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 |