Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels

Article

Abstract: Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w starch basis) of sodium alginat

Palabras claves:

Average molecular weight, biopolymers, in vitro digestion, rheology, Scanning electron microscopy (SEM)

Autores:

Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.

Fuentes:

scopus