Water holding capacity and microstructure of gellan gels

By R. Mao, Juming Tang, B. Swanson. 2001

160 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/9741f76daf04dd8fba3c9a6a5b68d8509e950c1b

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In Plant Science

1. P. Namasivayam

Citations in the corpus

• Factors affecting yield and gelling properties of agar (2016, methodology): “For industrial processing, agar gel with lower syneresis shrinkage is desirable, since it is easier to filter during the extraction process (Istini et al. 1994; Murano 1995; Mao et al. 2001).”