Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose)

This study investigates the morphological and rheological properties of blended gelatin (GA; a cooling-induced gel (cool-gel)) and hydroxypropyl methylcellulose (HPMC; a heating-induced gel (thermo-gel)) systems using a fluorescence microscope, small angle X-ray scattering (SAXS), and a rheometer. T...

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Detalles Bibliográficos
Autores principales: Ji, Zhili, Yu, Long, Duan, Qingfei, Miao, Song, Liu, Hongsheng, Shen, Wangyang, Jin, Weiping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750888/
https://www.ncbi.nlm.nih.gov/pubmed/35010254
http://dx.doi.org/10.3390/foods11010128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750888/
https://www.ncbi.nlm.nih.gov/pubmed/35010254
http://dx.doi.org/10.3390/foods11010128

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