A Comparative Evaluation of the Structural and Biomechanical Properties of Food-Grade Biopolymers as Potential Hydrogel Building Blocks

A Comparative Evaluation of the Structural and Biomechanical Properties of Food-Grade Biopolymers as Potential Hydrogel Building Blocks

The aim of this study was to conduct a comparative assessment of the structural and biomechanical properties of eight selected food-grade biopolymers (pea protein, wheat protein, gellan gum, konjac gum, inulin, maltodextrin, psyllium, and tara gum) as potential hydrogel building blocks. The prepared...

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Bibliographic Details
Main Authors: Adonis Hilal, Anna Florowska, Tomasz Florowski, Małgorzata Wroniak
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Biomedicines
Subjects:
protein
polysaccharide
mechanical properties
microrheology
physical stability
gel matrix
Online Access:https://www.mdpi.com/2227-9059/10/9/2106

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