Propylene glycol alginate (PGA) gelled foams: A systematic study of surface activity and gelling properties as a function of degree of esterification
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- 作者：Julie Nilsen-Nygaard julie.nilsen-nygaard@ntnu.no" class="auth_mail" title="E-mail the corresponding author ; Magnus N. Hattrem1 ; magnus.hattrem@ayanda.no" class="auth_mail" title="E-mail the corresponding author ; Kurt I. Draget ; kurt.i.draget@ntnu.no" class="auth_mail" title="E-mail the corresponding author
- 关键词：Propylene glycol alginates ; Surface tension ; Hydrogel ; Rheology ; Gelled foam
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：57
- 期：Complete
- 页码：80-91
- 全文大小：1436 K
文摘
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Self-supporting gelled foam were prepared of propylene glycol alginates (PGA).
Increase in surface activity with increasing propylene glycol content.
Decrease in storage modulus of PGA gels with increasing degree of esterification.
Weak gels formed even for high degree of esterification PGAs.
Viscosity of high D.E. PGA solutions was easily modified with NaCl and urea.