Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH
Author:
Affiliation:
1. Department of Food Engineering Faculty of Animal Science and Food Engineering University of São Paulo Pirassununga SP Brazil
2. Food Research Center (FoRC) University of São Paulo Rua do Lago São Paulo SP Brazil
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15592
Reference41 articles.
1. Optimization of Chitosan-Gelatin Nanofibers Production: Investigating the Effect of Solution Properties and Working Parameters on Fibers Diameter
2. Fabrication, characterization and in vitro cell study of gelatin-chitosan scaffolds: New perspectives of use of aloe vera and snail mucus for soft tissue engineering
3. The Effect of Processing Parameters and Solid Concentration on the Microstructure and Pore Architecture of Gelatin-Chitosan Scaffolds Produced by Freeze-Drying
4. Determination of the degree of N-acetylation (DA) of chitin and chitosan in the presence of water by first derivative ATR FTIR spectroscopy
5. Barrier, structural and mechanical properties of bovine gelatin-chitosan blend films related to biopolymer interactions
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