Zobrazeno 1 - 2
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pro vyhledávání: '"My Lan Nguyen Le"'
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
This is the first report on utilizing hydrolyzed karaya gum (HKG) as a novel polyanion material for complex coacervation with gelatin A. With negative zeta potentials at pH > 2.5, HKG formed the complex coacervate with a maximum yield at pH 3.75 and
Externí odkaz:
https://doaj.org/article/260770ef3d074010a8fe5d49deb11c9b
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
This is the first report on utilizing hydrolyzed karaya gum (HKG) as a novel polyanion material for complex coacervation with gelatin A. With negative zeta potentials at pH > 2.5, HKG formed the complex coacervate with a maximum yield at pH 3.75 and