Rheological and thermogelling properties of commercials chitosan/β-glycerophosphate: Retention of hydrogel in water, milk and UF-milk
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- 作者：Ali R. Taheriana ; Pierre Lacasseb ; Barbara Bisakowskia ; Marylè ; ne Pelletiera ; Samuel Lanctô ; tb ; c ; Patrick Fustiera ; patrick.fustier@agr.gc.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chitosan ; β-glycerophosphate ; Hydrogel ; Texture ; Rheology ; Thermogelling
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：635-645
- 全文大小：939 K
文摘
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Acidic chitosans neutralized by β-Glycerophosphate provided gel at 37 °C.
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Viscoelastic properties of commercial chitosan vary based on molecular weight.
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Molecular weight of chitosan governs the strength of gel network.
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The stability of hydrogel varies based on the type of holding medium.