Calcium binding and calcium-induced gelation of sodium alginate modified by low molecular-weight polyuronate

Food Hydrocolloids

Volumn 55, Issue , 2016, Pages 65-76

  Nakauma, Makoto ^a   Funami, Takahiro ^a   Fang, Yapeng ^b   Nishinari, Katsuyoshi ^b   Draget, Kurt I ^c   Phillips, Glyn O ^d  

^a SAN EI GEN F F I INC   (Japan)

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^c NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^d Phillips Hydrocolloid Research Ltd   (United Kingdom)

Author keywords

Alginate; Calcium binding; Egg box dimer; Gelation; Guluronate; Pectin

Indexed keywords

CALCIUM; DIMERS; GELS; MOLECULAR WEIGHT; SODIUM; SODIUM ALGINATE; VISCOSITY;

BINDING BEHAVIOUR; CALCIUM BINDING; DILUTE SOLUTION PROPERTIES; EGG-BOX DIMER; GULURONATE; LOW MOLECULAR WEIGHT; PECTIN; POLYURONATES; RELATIVE VISCOSITY; RHEOLOGICAL PROPERTY;

GELATION;

EID: 84947066859     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.10.021     Document Type: Article

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