Effect of cooling–heating rate on sol-gel transformation of fish gelatin–gum arabic complex coacervate phase

Published 2016 View Full Article

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Title
Effect of cooling–heating rate on sol-gel transformation of fish gelatin–gum arabic complex coacervate phase
Authors
Keywords
Fish gelatin-gum Arabic coacervate gel, Rheology, Dynamic moduli, Stress relaxation, Cooling rate, Heating rate
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 91, Issue -, Pages 450-456
Publisher
Elsevier BV
Online
2016-05-29
DOI
10.1016/j.ijbiomac.2016.05.096

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