Multicomponent biopolymer gels

The structure—property relationship and application of multicomponent protein—polysaccharide and polysaccharide 1—polysaccharide 2 gels are considered. Attention is focused on gels based on mixed solutions of gelatin with dextran, human serum albumin, sodium caseinate, ovalbumin, agarose, methylcell...

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Bibliographic Details
Published in:	Food hydrocolloids Vol. 11; no. 2; pp. 159 - 170
Main Authors:	Zasypkin, D.V., Braudo, E.E., Tolstoguzov, V.B.
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 1997
Subjects:	agarose alginates antagonism calcium alginate chemical structure dextran filled gels gelation gels incompatibility ionic strength ions methylcellulose mixtures molecular conformation molecular weight ovalbumin polysaccharides proteins serum albumin sodium alginate sodium caseinate structure-activity relationships synergism temperature thermal properties thermodynamics
Online Access:	Get full text
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