| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10375786 | Food Hydrocolloids | 2011 | 7 Pages |
Abstract
The structure of low acyl gellan gum acid gels depends on the pH environment used for their formation. Reducing the pH during acid gel formation from pH 5 to pH 3 results in stronger structures but further lowering to pH 2 significantly weakens the gels, which now exhibit a sponge-like structure.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Abigail B. Norton, Phil W. Cox, Fotios Spyropoulos,