Gelation of gellan - A review

Food Hydrocolloids

Volumn 28, Issue 2, 2012, Pages 373-411

  Morris, Edwin R ^a   Nishinari, Katsuyoshi ^b   Rinaudo, Marguerite ^c,d  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Osaka Prefecture University   (Japan)

^c CENTRE DE RECHERCHES SUR LES MACROMOLÉCULES VÉGÉTALES CERMAV CNRS   (France)

^d EUROPEAN SYNCHROTRON RADIATION FACILITY   (France)

Author keywords

Aggregation; Double helix; Gelation; Gellan; High acyl; Polyelectrolyte

Indexed keywords

AGGLOMERATION; ALKALINITY; BINDING SITES; CARBOXYLATION; COORDINATION REACTIONS; GELATION; GELS; IONIC STRENGTH; MELTING; POSITIVE IONS;

ACYL GROUP; COUNTERIONS; DIVALENT CATION; DOUBLE HELIX; GEL STRENGTHS; GELLAN; HIGH ACYL; MONOVALENT CATIONS; POLYMER CONCENTRATIONS; TETRASACCHARIDES;

POLYELECTROLYTES;

BACTERIA (MICROORGANISMS); TAMARINDUS INDICA;

EID: 84857295715     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.01.004     Document Type: Review

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