Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels
Konstantina Zampouni, Christos-Konstantinos Mouzakitis, Athina Lazaridou, Thomas Moschakis, Eugenios Katsanidis
Topics & Concepts
GelatinCarrageenanSwellingDifferential scanning calorimetrySelf-healing hydrogelsMicrostructureChemical engineeringFourier transform infrared spectroscopyChemistryBiopolymerPolymerPolymer chemistryMaterials scienceFood scienceOrganic chemistryCrystallographyThermodynamicsPhysicsEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications