Influence of the extraction process on the rheological and structural properties of agars

- Greater capacity for self-association of MAE agar in aqueous media.
- Higher thermal stability, consistency and gel strength for MAE agar.
- 3D gel network was more open and irregular for TWE agar.
- Positive effect of molecular mass and 3,6-AG content to network formation.
- Non-conventional microwave energy can be a good alternative to conventional heat.