Rheological and microstructural properties of gelatin B/tara gum hydrogels: Effect of protein/polysaccharide ratio, pH and salt addition

Published 2019 View Full Article

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Title
Rheological and microstructural properties of gelatin B/tara gum hydrogels: Effect of protein/polysaccharide ratio, pH and salt addition
Authors
Keywords
Rheological property, Microstructure, Gelatin B, Tara gum, Synergistic action
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 103, Issue -, Pages 108-115
Publisher
Elsevier BV
Online
2019-01-03
DOI
10.1016/j.lwt.2018.12.080

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