The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures-Reference-Cited by-同舟云学术

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The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures

Published:2019-02 Issue: Volume:87 Page:425-435
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Jie,Chen Wantong,Duan Feixia,Tang Qixian,Li Xiao,Zeng Li,Zhang Jiaqi,Xing Zhihua,Dong Yi,Jia Lirong,Gao Hong

Funder

Sichuan University, China

National Natural Science Fund, China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Effects of alkaline-soluble okra gum on rheological and thermal properties of systems with wheat or corn starch;Alamri;Food Hydrocolloids,2013

2. Rheology of pure and mixed kappa‐carrageenan gels in lactic acid fermentation conditions;Artignan;Journal of Texture Studies,1997

3. Effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and Ahnfeltiopsis devoniensis;Azevedo;Food Hydrocolloids,2015

4. Small-angle scattering from polymeric mass fractals of arbitrary mass-fractal dimension;Beaucage;Journal of Applied Crystallography,1996

5. Structure and interactions in covalently and ionically crosslinked chitosan hydrogels for biomedical applications;Berger;European Journal of Pharmaceutics and Biopharmaceutics,2004

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