Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization

Publication date: Available online 12 March 2020Source: Food StructureAuthor(s): Mariane Gonçalves de Alcântara, Nailene de Freitas Ortega, Clitor Junior Fernandes Souza, Edwin Elard Garcia-Rojas

Source: Food Structure - March 12, 2020 Category: Food Science Source Type: research