| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10603451 | Carbohydrate Polymers | 2013 | 9 Pages |
Abstract
- 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.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Ana M.M. Sousa, João Borges, A. Fernando Silva, Maria P. Gonçalves,