Polysaccharide Gelation is a rheological process in which polysaccharide molecules associate through physical cross-linking to form a three-dimensional network that immobilizes the solvent phase, resulting in the transition of a liquid dispersion into a viscoelastic gel within the context of fermented food systems.
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Inhomogeneous polysaccharide ionic gels
Gudmund Skjåk‐Bræk, Hans Grasdalen, Olav Smidsrød · Carbohydrate Polymers · 1989 · 401 citations
Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums
Min Hyeock Lee, Min Hyeok Baek, D.S. Cha et al. · Food Hydrocolloids · 2002 · 372 citations
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Centre National de la Recherche Scientifique
Paris, France
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4.1K citations
State Key Laboratory of Food Science and Technology
Wuxi, China
16 h-index
80 publications
6.3K citations
Osaka City University
Osaka, Japan
14 h-index
35 publications
2.6K citations
Huazhong Agricultural University
Wuhan, China
11 h-index
52 publications
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Nanchang University
Nanchang, China
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Norwich Research Park
Norwich, United Kingdom
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Centre de Recherches sur les Macromolécules Végétales
Gières, France
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Shanghai Jiao Tong University
Shanghai, China
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- Food Hydrocolloids
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- Carbohydrate Polymers
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- International Journal of Biological Macromolecules
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