Micro-DSC, rheological and NMR investigations of the gelation of gallic acid and xyloglucan
A novel thermoreversible gelling system consisting of tamarind seed xyloglucan (TSX) and gallic acid (GA) was prepared and investigated. The thermal transition temperatures obtained from both micro-DSC and viscoelastic methods were consistent. The hysteresis was observed for the GA–TSX gelling syste...
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | Article |
| Language: | English |
| Published: |
2013
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| Online Access: | https://hdl.handle.net/10356/96674 http://hdl.handle.net/10220/10353 |
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| Institution: | Nanyang Technological University |
| Language: | English |