Physicochemical properties and biological activities of Tremella hydrocolloids

Author:

Zhang Zhiguo,Chen Zhaoshi,Zhang Chen,Kang Wenyi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures;Chen;Food Hydrocolloids,2019

2. Physicochemical properties and in vitro digestion behavior of a new bioactive Tremella fuciformis gum;Chen;International Journal of Biological Macromolecules,2022

3. Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity;Cortez-Trejo;Trends in Food Science & Technology,2021

4. Physicochemical characterisation of hawthorn pectins and their performing in stabilising oil-in-water emulsions;Cuevas-Bernardino;Reactive and Functional Polymers,2016

5. Pectin from sunflower by-product: Optimization of ultrasound-assisted extraction, characterization, and functional analysis;Ezzati;International Journal of Biological Macromolecules,2020

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