Gelation mechanism and network structure in gels of carrageenans and their mixtures viewed at different length scales – A review

Publication date: Available online 22 May 2020Source: Food HydrocolloidsAuthor(s): Lester C. Geonzon, Faith Bernadette A. Descallar, Lei Du, Rommel G. Bacabac, Shingo Matsukawa
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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