The DOI matches its Crossref record; 31 of the 31 references it cites were found in a registry or an index.
Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures
Abstract
Gellan, agar and their mixed gels at an equal proportion of both were subjected to uniaxial compression to determine the textural attributes including fracture characteristics, opacity and syneresis. An increase in concentration of hydrocolloids increased opacity but decreased syneresis. Highly transparent gellan gels with opacity less than 8% were obtained; opacity of agar gels was highest, and was between 5% and 30% for their mixed gels. Syneresis as low as 1.5% was observed with the mixed gel containing 2% each of agar and gellan. The maximum stress and energy for compression increased with the level of gelling agents while instantaneous relaxation in height decreased. Binary combinations or mixed gels containing agar and gellan can provide unique textural and physical characteristics like syneresis and opacity.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Furthermore, as the proportion of AP increases, the total amount of polymer in the system also gradually increases, which leads to the distance reduction between the chains, therefore increasing the possibility of having junction zones and enhancing the mechanical properties of the gel network [35].”
From Amidated Pectin/Nanocellulose Hybrid Cryogel System with a pH-Responsive Release Profile for Small Intestinal Delivery (2025) · cites this paper as [35]
In the citing paper
“Banerjee et al. [35] similarly observed slower rehydration in denser, more entangled gels.”
From Amidated Pectin/Nanocellulose Hybrid Cryogel System with a pH-Responsive Release Profile for Small Intestinal Delivery (2025) · cites this paper as [35]
Citations
Cites
Official Methods of Analysis of
Helrick, K. (1980) · Analytical Chemistry · doi:10.1021/ac50052a726 · Cited by 59,351
Agricultural Experimentation: Design and Analysis
Preece, D. A., Little, T. M., & Hills, F. J. (1982) · Biometrics · doi:10.2307/2530470 · Cited by 1,475
(1984) · Elsevier eBooks · doi:10.1016/b978-0-12-646380-4.50016-5 · Cited by 1,364
Walstra, P. (2002) · CRC Press eBooks · doi:10.1201/9780203910436 · Cited by 1,054
Frazier, R. A. (2003) · Food Chemistry · doi:10.1016/s0308-8146(03)00246-2 · Cited by 384
Texture profile and turbidity of gellan/gelatin mixed gels
Lau, M. H., Tang, J., & PAULSON, A. T. (2000) · Food Research International · doi:10.1016/s0963-9969(00)00111-3 · Cited by 222
Yada, R. Y. (2004) · Woodhead Publishing Limited eBooks · doi:10.1533/9781855738379 · Cited by 205
Physical Techniques for the Study of Food Biopolymers
(1994) · Springer eBooks · doi:10.1007/978-1-4615-2101-3 · Cited by 197
A molecular model for the formation and properties of fluid gels
Norton, I. T., Jarvis, D. A., & Foster, T. J. (1999) · International Journal of Biological Macromolecules · doi:10.1016/s0141-8130(99)00091-4 · Cited by 178
Xu, X. L., Li, B., Kennedy, J. F., et al. (2007) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2007.03.017 · Cited by 176
Water holding capacity and microstructure of gellan gels
Mao, R., Tang, J., & Swanson, B. G. (2001) · Carbohydrate Polymers · doi:10.1016/s0144-8617(00)00337-4 · Cited by 166
(2004) · CRC Press eBooks · doi:10.1201/9781439823309 · Cited by 156
Acid gelation of gellan: Effect of final pH and heat treatment conditions
Yamamoto, F., & Cunha, R. L. (2007) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2006.11.009 · Cited by 150
Textural properties of agarose gels. I. Rheological and fracture properties
Barrangou, L. M., Daubert, C. R., & Allen Foegeding, E. (2006) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2005.02.019 · Cited by 145
Compression strength and deformation of gellan gels formed with mono- and divalent cations
Tang, J. (1996) · Carbohydrate Polymers · doi:10.1016/0144-8617(95)00124-7 · Cited by 139
Microstructure and rheological behaviour of alginate/pectin mixed gels
Walkenström, P., Kidman, S., Hermansson, A., et al. (2003) · Food Hydrocolloids · doi:10.1016/s0268-005x(02)00119-4 · Cited by 134
Agricultural experimentation — Design and analysis
Balaam, L. N. (1981) · Field Crops Research · doi:10.1016/0378-4290(81)90057-5 · Cited by 133
Texture properties of high and low acyl mixed gellan gels
Mao, R., Tang, J., & Swanson, B. G. (2000) · Carbohydrate Polymers · doi:10.1016/s0144-8617(99)00108-3 · Cited by 126
Rajinikanth, P. S., & Mishra, B. (2007) · Journal of Controlled Release · doi:10.1016/j.jconrel.2007.07.011 · Cited by 122
A novel gellan gel-based microcarrier for anchorage-dependent cell delivery
Wang, C., Gong, Y., Lin, Y., et al. (2008) · Acta Biomaterialia · doi:10.1016/j.actbio.2008.03.008 · Cited by 120
Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts
Verbeken, D., Bael, K., Thas, O., & Dewettinck, K. (2005) · International Dairy Journal · doi:10.1016/j.idairyj.2005.06.006 · Cited by 88
Physical techniques for the study of food biopolymers
Harding, S. E. (1994) · Trends in Food Science & Technology · doi:10.1016/0924-2244(94)90203-8 · Cited by 86
Meena, R., Prasad, K., & Siddhanta, A. K. (2008) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2008.03.008 · Cited by 78
The influence of compression velocity on strength and structure for gellan gels
Nakamura, K., Shinoda, E., & Tokita, M. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(01)00021-2 · Cited by 54
Viscoelastic properties of aqueous gellan solutions: the effects of concentration on gelation
Nakamura, K., Harada, K., & Tanaka, Y. (1993) · Food Hydrocolloids · doi:10.1016/s0268-005x(09)80239-7 · Cited by 47
Aggregation of casein micelles and κ-carrageenan in reconstituted skim milk
Ji, S., Corredig, M., & Goff, H. D. (2007) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2007.04.005 · Cited by 46
Characterization of gellan/gelatin mixed solutions and gels
Lee, K. Y., Shim, J., Bae, I. Y., et al. (2003) · LWT · doi:10.1016/s0023-6438(03)00116-6 · Cited by 45
Interpenetrating network formation in agarose–sodium gellan gel composites
Amici, E., Clark, A., Normand, V., et al. (2001) · Carbohydrate Polymers · doi:10.1016/s0144-8617(00)00342-8 · Cited by 36
Osmotic pressure measurements for gellan gum aqueous solutions
Ogawa, E. (1993) · Food Hydrocolloids · doi:10.1016/s0268-005x(09)80235-x · Cited by 27
Simple and Rapid Method for Measuring Turbidity in Gels and Sols from Milk Whey Protein
Kitabatake, N., Doi, E., & Kinekawa, Y.-I. (1994) · Journal of Food Science · doi:10.1111/j.1365-2621.1994.tb08124.x · Cited by 23
Autio, K., KUUVA, T., Roininen, K., et al. (2002) · Journal of Texture Studies · doi:10.1111/j.1745-4603.2002.tb01362.x · Cited by 14
Cited by
Sorted by citations
Feng, S., Laurén, P., Zini, J., Gounani, Z., Bi, J., Yi, J., & Laaksonen, T. (2025) · Gels · doi:10.3390/gels11090700 · Cited by 5
“Furthermore, as the proportion of AP increases, the total amount of polymer in the system also gradually increases, which leads to the distance reduction between the chains, therefore increasing the possibility of having junction zones and enhancing the mechanical properties of the gel network [35].”
Metadata
- Authors
- Banerjee, S., & Bhattacharya, S.
- Affiliations
- Central Food Technological Research Institute (IN)
- Corresponding author
- Bhattacharya, Suvendu
- Venue
- Journal of Food Engineering
- Publisher
- Elsevier BV
- Published
- 2011-02
- Volume
- 102
- Issue
- 3
- Pages
- 287-292
- ISSN
- 0260-8774 (ISSN-L)
- OpenAlex
- W2067035943
- Cited by
- 108
- References
- 31
- Citations by year
- 2026: 4 · 2025: 13 · 2024: 7 · 2023: 6 · 2022: 10 · 2021: 12 · 2020: 7 · 2019: 4 · 2018: 6 · 2017: 12 · 2016: 6 · 2015: 7 · 2014: 6 · 2013: 2 · 2012: 2
- FWCI
- 3.43
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Engineering (publishedVersion)
- CFTRI Institutional Repository (acceptedVersion)
- Funders
- Council of Scientific and Industrial Research, India
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Biomaterials › Hydrogels: synthesis, properties, applications
- Keywords
- gellan, agar, mixed gels, hydrocolloid gels, opacity, syneresis, fracture behavior, uniaxial compression, hydrocolloid concentration, gel transparency
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
