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- W1990318537 abstract "Abstract The gel formation and the effects of different factors on the gel strength of flaxseed gum gel were studied. The results showed that flaxseed gum could form thermoreversible cold-setting gel. Both gelling and melting points increased with increment in dissolution temperature. While at the same dissolution temperature, the gelling point was lower than its corresponding melting point. Because the gel strength dropped down with decreasing pH values at pH 2–6 or increasing pH values above pH 9, the maximum gel strength was obtained at pH 6–9. The addition of Na + lowered the Zeta potential, thus decreasing the gel strength. But the effect of divalent cation Ca 2+ on the gel strength was in two ways. Low concentration of CaCl 2 ( 2+ cross-linking; but high concentration of CaCl 2 (>0.3%, w/w) had a negative effect by decreasing Zeta potential. Adding flaxseed gum to carrageenan gel decreased the syneresis of gel." @default.
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- W1990318537 date "2006-11-01" @default.
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- W1990318537 title "Gelation properties of flaxseed gum" @default.
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- W1990318537 doi "https://doi.org/10.1016/j.jfoodeng.2005.06.033" @default.
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