Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans
author
Eha, Kairit
Pehk, Tõnis
Heinmaa, Ivo
Kaleda, Aleksei
Laos, Katrin
statement of authorship
Kairit Eha, Tõnis Pehk, Ivo Heinmaa, Aleksei Kaleda, Katrin Laos
source
Heliyon
publisher
Elsevier
journal volume number month
vol. 7, 4
year of publication
2021
pages
art. e06640
url
https://doi.org/10.1016/j.heliyon.2021.e06640
subject term
biopolümeerid
molekulmass
reoloogia
keyword
carrageenan
NMR
molecular weight
rheology
ISSN
2405-8440
notes
Bibliogr.: 40 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/21100411756
https://www.scopus.com/record/display.uri?eid=2-s2.0-85103731504&origin=inward&txGid=fdfc917499f8b552635c3dc53bc7ebc2
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=HELIYON&year=2022
https://www.webofscience.com/wos/woscc/full-record/WOS:000700128000012
category (general)
Multidisciplinary
Multidistsiplinaarne
category (sub)
Multidisciplinary. Multidisciplinary
Multidistsiplinaarne. Multidistsiplinaarne
quartile
Q1
TalTech department
keemia ja biotehnoloogia instituut
language
inglise
Reserch Group
Research group of food science and technology
,
Toidusüsteemide uurimisrühm (kuni 2022)