Abstract
A biopolymer gel may contain more than 99.5% water. The supermolecular structures making up the gel network give rise to the characteristic properties of the gel, such as rheological, diffusion, stability and water-holding properties. It is therefore of importance to increase our understanding of biopolymer gel structures and how they can be manipulated in order to obtain the desired properties.
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Hermansson, AM. (1998). Supramolecular structures of biopolymer gels. In: Reid, D.S. (eds) The Properties of Water in Foods ISOPOW 6. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0311-4_1
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DOI: https://doi.org/10.1007/978-1-4613-0311-4_1
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