The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Foods contain varying amounts of salts and acids, which alters the electrostatic interactions between biopolymer molecules. This study therefore examined the influence of NaCl content (0–400mM) and pH (3–8) on the physical properties of hydrogel particles fabricated by mixing sodium caseinate (1.5%) and pectin (1.5%). The hydrogel particles were assembled using a biopolymer phase separation approach...
Microstructure formation in acidified mixed protein/polysaccharide gels is an important feature to control the mechanical properties of these gels. Previous work showed the relation between the charge density of the polysaccharide and the type of microstructure obtained. This manuscript deals with the mechanism behind the microstructure formation. This was studied with a combination of techniques,...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.