Work

Physico-chemical properties and rheology of alginate gel beads formed with various divalent cations

Year: 1998

Type: article

Source: Polymer Gels and Networks

DOI: 10.1016/s0966-7822(98)00035-5

Authors: C Ouwerx, N Velings, M.M Mestdagh, M.A.V Axelos

Institutions: UCLouvain, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Université Catholique de Louvain

OpenAlex ID: W2004161771

FWCI: 0.557

Cites:

Cited by: 324

Related to: 10