Viscoelastic behavior of reconstituted Aloe vera hydrogels as a function of concentration and temperature
Author:
Affiliation:
1. Department of Agricultural and Food Engineering, Indian Institute of Technology—Kharagpur, Kharagpur, West Bengal, India
2. College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand Gujarat, India
Funder
Indian Council of Agricultural Research (ICAR)
National Agricultural Innovation Project (NAIP)
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1168436
Reference47 articles.
1. Aloe Vera: A Valuable Ingredient for the Food, Pharmaceutical and Cosmetic Industries—A Review
2. Processing of Aloe Vera Leaf Gel: A Review
3. NMR and rheological study of Aloe barbadensis partially acetylated glucomannan
4. Rheological and structural characterization of prepared aqueous Aloe vera dispersions
5. Structural Characterization and Solution Properties of a Galacturonate Polysaccharide Derived from Aloe vera Capable of in Situ Gelation
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