Food Chemistry: X, Volume (19), No (19), Year (2023-10) , Pages (100813-100813)

Title : ( Hydro- and aerogels from quince seed gum and gelatin solutions )

Authors: saba ahmadzadeh , Mehdi Varidi , Majid Nooshkam ,

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The composite hydro/aerogels were designed using gelatin and quince seed gum (QSG) at total polymer concentration (TPC) of 1, 1.5 and 2% and gelatin/QSG ratio of 1:0, 1:0.5 and 1:1. The gel syneresis decreased significantly with increase in TPC and QSG. Although, hydrogels with 2% TPC had remarkably higher gel strength and elasticity than 1% TPC ones, the addition of high levels of QSG to the gelatin (i.e., gelatin/QSG 1:1) led to a decrease in its gel strength (~0.97-fold) and elasticity (~3,463-fold). The temperature-sweep test showed higher melting points in gelatin/QSG hydrogels (>60 ◦C) compared to the gelatin ones (~58 ◦C). Additionally, QSG addition to the gelatin led to more porous networks with higher gel strength, thermal stability, and crystallinity, as observed by scanning electron microscopy, differential scanning calorimetry, and X-ray diffractometer. Therefore, QSG could be used as a natural hydrocolloid to modify gelatin functionality.


, Protein-polysaccharide hydrogel, Quince seed gum, Gelatin, Composite aerogel, Rheological properties, Microstructure
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author = {Ahmadzadeh, Saba and Varidi, Mehdi and مجید نوش کام},
title = {Hydro- and aerogels from quince seed gum and gelatin solutions},
journal = {Food Chemistry: X},
year = {2023},
volume = {19},
number = {19},
month = {October},
issn = {2590-1575},
pages = {100813--100813},
numpages = {0},
keywords = {Protein-polysaccharide hydrogel; Quince seed gum; Gelatin; Composite aerogel; Rheological properties; Microstructure},


%0 Journal Article
%T Hydro- and aerogels from quince seed gum and gelatin solutions
%A Ahmadzadeh, Saba
%A Varidi, Mehdi
%A مجید نوش کام
%J Food Chemistry: X
%@ 2590-1575
%D 2023