Effects of Calcium Source and Sodium Alginate to Porous Corn Starch Ratio on the Characteristics of Sodium Alginate-Porous Starch Complex Gel
Sodium alginate-porous starch complex gels were prepared by calcium chloride dripping method and calcium carbonate internal gelation method. Furthermore, hardness, syneresis, swelling characteristics, crystalline structure and microstructure of the complex gels were analyzed. The results showed that...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2022-09-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220516?st=article_issue |