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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

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