Related references
Note: Only part of the references are listed.3D Confocal Laser Scanning Microscopy for Quantification of the Phase Behaviour in Agarose-MCC co-gels in Comparison to the Rheological Blending-law Analysis
Pranita Mhaske et al.
FOOD BIOPHYSICS (2021)
Phase behavior, thermodynamic and microstructure of concentrated pea protein isolate-pectin mixture: Effect of pH, biopolymer ratio and pectin charge density
Yang Lan et al.
FOOD HYDROCOLLOIDS (2020)
Low Methoxyl pectin/sodium caseinate complexing behavior studied by isothermal titration calorimetry
Jian Wang et al.
FOOD HYDROCOLLOIDS (2019)
Modelling of phase separation of alginate-carrageenan gels based on rheology
Florian Wurm et al.
FOOD HYDROCOLLOIDS (2019)
Physicochemical, rheological, and molecular characterization of colloidal gelatin produced from Common carp by-products using microwave and ultrasound-assisted extraction
Armin Mirzapour-Kouhdasht et al.
JOURNAL OF TEXTURE STUDIES (2019)
Facile formation of salecan/agarose hydrogels with tunable structural properties for cell culture
Xiaoliang Qi et al.
CARBOHYDRATE POLYMERS (2019)
Quantitative analysis of the phase volume of agarose-canola oil gels in comparison to blending law predictions using 3D imaging based on confocal laser scanning microscopy
Pranita Mhaske et al.
FOOD RESEARCH INTERNATIONAL (2019)
Microscopic Characterization of Phase Separation in Mixed Carrageenan Gels Using Particle Tracking
Lester C. Geonzon et al.
JOURNAL OF THE ELECTROCHEMICAL SOCIETY (2019)
Agarose bioplastic-based drug delivery system for surgical and wound dressings
Ankur Awadhiya et al.
ENGINEERING IN LIFE SCIENCES (2017)
Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan
Tao Zhang et al.
FOOD RESEARCH INTERNATIONAL (2017)
An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins
Nur Cebi et al.
FOOD CHEMISTRY (2016)
Removal of salt-and-pepper noise in corrupted image using three-values-weighted approach with variable-size window
Ching-Ta Lu et al.
PATTERN RECOGNITION LETTERS (2016)
Characterization of fish gelatin-gum arabic complex coacervates as influenced by phase separation temperature
Mohammad Anvari et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2015)
Ultrasonic study of the gelation of gelatin: Phase diagram, hysteresis and kinetics
N. G. Parker et al.
FOOD HYDROCOLLOIDS (2012)
Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures
Esra Cakir et al.
FOOD HYDROCOLLOIDS (2011)
Morphology and Mechanical Properties of Bicontinuous Gels of Agarose and Gelatin and the Effect of Added Lipid Phase
Preeti Shrinivas et al.
LANGMUIR (2009)
Phase separation in biopolymer gels: A low- to high-solid exploration of structural morphology and functionality
Stefan Kasapis
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Rheological and thermal properties of agarose aqueous solutions and hydrogels
Emiliano Fernandez et al.
JOURNAL OF POLYMER SCIENCE PART B-POLYMER PHYSICS (2008)
Microstructure design in mixed biopolymer composites
IT Norton et al.
FOOD HYDROCOLLOIDS (2001)
Share Paper
