Ultrasound Treatment of Iota-Carrageenan and Guar Gum

Ultrasound Treatment of Iota-Carrageenan and Guar Gum

Hydrocolloids make it possible to produce low-calorie analogues of traditional foods that maintain the original structural properties. Electrophysical methods control viscosity and stabilize food systems. However, the stabilizing effect of ultrasonic treatment on gel remains understudied. The resear...

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Bibliographic Details
Main Authors:	Kseniya N. Nitsievskaya, Svetlana V. Stankevich, Elena V. Boroday
Format:	Article
Language:	Russian
Published:	Kemerovo State University 2023-06-01
Series:	Техника и технология пищевых производств
Subjects:	food systems ultrasound hydrocolloids polysaccharides thickeners structure’s stability acidity viscosity
Online Access:	https://fptt.ru/en/issues/21711/21756/

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