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.
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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
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Cited by
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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
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