Litcius/Paper detail

Modification of mechanical, rheological and structural properties of agar hydrogel using xanthan and locust bean gum

Faezeh Khoobbakht, Sadaf Khorshidi, Fereshte Bahmanyar, Seyede Marzieh Hosseini, Nafise Aminikhah, Mehdi Farhoodi, Leila Mirmoghtadaie

2023Food Hydrocolloids54 citationsDOI

Topics & Concepts

Locust bean gumXanthan gumGelatinAgarSyneresisRheologyDifferential scanning calorimetryFood scienceChemistryBiopolymerMaterials sciencePolymerComposite materialBiologyBiochemistryOrganic chemistryPhysicsGeneticsThermodynamicsBacteriaPolysaccharides Composition and ApplicationsProteins in Food SystemsPolysaccharides and Plant Cell Walls
Modification of mechanical, rheological and structural properties of agar hydrogel using xanthan and locust bean gum | Litcius