https://www.selleckchem.com/pr....oducts/alw-ii-41-27.
Gellan gum (GG) is often added to gelatin (GL) to improve the gel property. GG-based or inulin (IL)-based hydrogels were developed. Rigid and brittle gels or smooth and delicate gels were prepared with GG and IL, respectively. This study aimed to explore the properties and interaction mechanisms of the mixed-gel system containing GL, GG, and IL, in which different ratios of GG-IL (0.4%) (100, 82, 64, 55, 46, 28, and 01 were added to GL (6%). Texture profiles, rheological properties, water mobility, intermolecular forces, circular
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