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Thermorheological scanning, time-temperature superposition (TTS), and modified Cole-Cole (MCC) analyses are sensitive indicators of temperature-dependent morphological changes during gelation. In the present study, the gelation of gellan polysaccharide in the presence of low, intermediate and high levels of co-solutes (sucrose and corn syrup) was studied using thermorheological scans, TTS, and MCC...
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