Complex Gels of Proteins and Acidic Polysaccharides. Part II. The Effect of Electrostatic Interaction on Structure Formation in Complex Gels of Gelatin and Alginate
- 1 January 1978
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 22 (10) , 867-871
- https://doi.org/10.1002/food.19780221005
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Komplexe Gele von Eiweißen und sauren PolysaccharidenMolecular Nutrition & Food Research, 1976
- Untersuchung der Wechselwirkung einiger Eiweißstoffe mit sauren Polysacchariden in wäßrigem MediumMolecular Nutrition & Food Research, 1975
- Physikochemische Aspekte der Herstellung künstlicher NahrungsmittelMolecular Nutrition & Food Research, 1974
- A Study of Gelatin Molecules, Aggregates and GelsThe Journal of Physical Chemistry, 1954