Effects of carbon sources on production and properties of curdlan using Agrobaterium sp. DH-2
Author:
Affiliation:
1. College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, Shanghai, China;
2. School of Life Sciences, East China Normal University, Shanghai, China
Publisher
Informa UK Limited
Subject
General Medicine,Biochemistry,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/10826068.2020.1777423
Reference45 articles.
1. A molecular description of the gelation mechanism of curdlan
2. Curdlan Properties for Application in Fat Mimetics for Meat Products
3. Blend film based on fish gelatine/curdlan for packaging applications: spectral, microstructural and thermal characteristics
4. Effect of Tea Polyphenols on Curdlan/Chitosan Blending Film Properties and Its Application to Chilled Meat Preservation
5. β-glucan recognition by the innate immune system
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