Effect of trisodium citrate on the gelation properties of casein/gellan gum double gels formed at different temperature

Effect of trisodium citrate on the gelation properties of casein/gellan gum double gels formed at different temperature

Gellan gum (GG) is widely used in the dairy products to enhance stability of casein (CN)-based gel by forming double gels. Ca2+ is reported to facilitate GG gel formation, however, the effect of Ca2+ on the gelation properties of CN/GG double gels remains unknown. In the study, the behavior of Ca2+w...

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Bibliographic Details
Main Authors: Weibo Zhang, Liang Zhao, Jing Wang, Yao Hu, Yi Wang, Pengjie Wang, Jiaqi Su, Hao Zhang, Ran Wang, Fazheng Ren, Chong Chen
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Carbohydrate Polymer Technologies and Applications
Subjects:
Gellan gum
Casein
Double gels
Gelation properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2666893925001070
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