Gel strength estimation and optimizing textural behavior of mixed gelatin-carboxymethylcellulose hydrogel

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dc.authorid0000-0003-1050-8206en_US
dc.authorid0000-0002-0671-208X
dc.authorid0000-0001-5064-4195
dc.contributor.authorTezel, Güler Bengüsu
dc.contributor.authorUzuner, Sibel
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.date.accessioned2021-06-23T19:51:55Z
dc.date.available2021-06-23T19:51:55Z
dc.date.issued2019
dc.departmentBAİBÜ, Mühendislik Fakültesi, Kimya Mühendisliği Bölümüen_US
dc.description.abstractRheological and textural behavior of mixed hydrolgels gelatin-carboxymethylcellulose (CMC) were examined to evaluate the influence of hydrogel concentration (0.5, 0.75, and 1.0%), hydrogel mixed ratio (1:2, 1:1, and 2:1), temperature (4, 12, and 20 degrees C) and pH (3, 5, and 7.0) on gel strength. Depending on the experimental design, chemical weak and physical mixed gelatin-CMC hydrogels were obtained according to small amplitude oscillation (SAOS) test. The most effective factor was found as pH followed by hydrogel mixed ratio and hydrogel concentration for gel strength according to design model. The optimum textural conditions for mixed hydrogels were also determined to be 1.0% of hydrogel concentration, 2:1 of hydrogel mixed ratio, 4 degrees C of temperature, and pH of 7.0 with texture of 1.30 N. It is concluded that gel strength is more sensitive to temperature from rheological measurement than from getting textural measurements.en_US
dc.identifier.doi10.1111/jfpe.12986
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85059474799en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpe.12986
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10069
dc.identifier.volume42en_US
dc.identifier.wosWOS:000463973800029en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorTezel, Güler Bengüsu
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGelatin-carboxymethylcelluloseen_US
dc.titleGel strength estimation and optimizing textural behavior of mixed gelatin-carboxymethylcellulose hydrogelen_US
dc.typeArticleen_US

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