Physicochemical properties of alginate-based films: effect of ionic crosslinking and mannuronic and guluronic acid ratio
Abstract The use of alginates as films in food applications has increased in the recent years due to their swelling capacity and overall functionality. This behaviour is a result of their capacity to crosslink with Ca2+ ion. Aiming to fully understand the effect of calcium chloride (CaCl2) crosslink...
| Autor principal: | |
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/55078 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/55078 |