Analysis of gelation properties of peach-κ-carrageenan gels: Effect of erythritol-Reference-Cited by-同舟云学术

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Analysis of gelation properties of peach-κ-carrageenan gels: Effect of erythritol

Published:2023-11 Issue: Volume:30 Page:100385
ISSN:2212-6198
Container-title:Bioactive Carbohydrates and Dietary Fibre
language:en
Short-container-title:Bioactive Carbohydrates and Dietary Fibre

Author:

Lyu Mingyue,Lyu Jian,Wang Fengzhao,Xie Jin,Bai Lansha,Bi Jinfeng

Funder

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Food Science

Reference44 articles.

1. Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films;Alizadeh Sani;Food Hydrocolloids,2022

2. Ultrasound assisted-viscosifying of kappa carrageenan without heating;Azizi;Food Hydrocolloids,2016

3. Combined nature and human selctions reshaped peach fruit metabolome;Cao;Genome Biology,2022

4. Supercooling regulation and thermal property optimization of erythritol as phase change material for thermal energy storage;Cheng;Journal of Energy Storage,2022

5. Biofouling in membrane separaton systems;Cui,2005

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips;Food Hydrocolloids;2025-01

2. Adjusting the hydrophobicity of recombinant microgels to improve interfacial activity: Using a promising pickering emulsion stabilizer with a dense cubic structure;Food Hydrocolloids;2025-01

3. Gelation and film-forming properties of ternary composite gels constructed by scallop (Patinopecten yessoensis) protein hydrolysates, SDS, and polysaccharides;Food Hydrocolloids;2024-09

4. Comparative gelation characteristics of carrageenan via rheological and optical techniques: Glazing gels with different sweeteners;Food Hydrocolloids;2024-07

5. Gelation melioration with synergistic interaction between κ-carrageenan and senna tora gum mixed gel;Food Hydrocolloids;2024-04

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