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Effect of ε-polylysine addition on κ-carrageenan gel properties: Rheology, water mobility, thermal stability and microstructure
Li, Tingting, Wen, Chengrong, Dong, Yingying, Li, Dongmei, Liu, Miao, Wang, Zhongli, Janaswamy, Srinivas, Zhu, Beiwei, Song, ShuangLanguage:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.04.027
Date:
April, 2019
File:
PDF, 3.03 MB
english, 2019