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- Ramdhan, Tezar, et al. Show all 4 Authors
- Food hydrocolloids 2019 v.90 pp. 232-240
- alginate gels; calcium; calcium chloride; gel strength; gelation; hydrocolloids; ions; pH; sodium alginate
- ... This study investigated the gel strength and syneresis of cuboid alginate gels (2 × 2x1.4 cm) using 2% Na-alginate solutions as a function of gelling time, CaCl2 solution concentrations (0.05 M - 0.20 M) and pH (4−11) in an external gelation method. This study also investigated the effects of providing a limited or excess amount of calcium ions needed to completely cross-link the alginate chains b ...