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- W2922200624 abstract "Abstract The effect of calcium ions (Ca2+) on the rheological behavior, gel properties, and microstructure of Ca2+–Mesona blumes polysaccharide (MBP) gels was evaluated by using rheological, X-ray diffraction, and microstructure analysis. Ca2+ caused significant changes in the viscosity, elasticity, thixotropy, and thermal properties of MBP. Ca2+ increased the crystallinity of the Ca2+–MBP gel system, and induced new diffraction peaks appeared at approximately 12.4°. Microstructure analysis of Ca2+-MBP gels showed that Ca2+ could promote the formation of gel networks. The gel network became dense, and the surface became smooth. In the presence of Ca2+, electrostatic interactions played an important role in promoting gel formation and maintaining the three–dimensional structure of the gels. Based on the observed rheology–structure relationship, a general “egg box” gelling mechanism for Ca2+/MBP aqueous mixtures was proposed." @default.
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- W2922200624 date "2019-09-01" @default.
- W2922200624 modified "2023-09-30" @default.
- W2922200624 title "Rheological behavior, microstructure characterization and formation mechanism of Mesona blumes polysaccharide gels induced by calcium ions" @default.
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- W2922200624 doi "https://doi.org/10.1016/j.foodhyd.2019.03.014" @default.
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