Gelation mechanism of polysaccharides from Auricularia auricula-judae-Reference-Cited by-同舟云学术

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Gelation mechanism of polysaccharides from Auricularia auricula-judae

Published:2018-03 Issue: Volume:76 Page:35-41
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bao Honghui,Zhou Rui,You SangGuan,Wu Shengfang,Wang Qi,Cui Steve W.

Funder

National Natural Science Foundation of China

Overseas Talent of Education Department of Heilongjiang Province

Scientific Research Starting Foundation for the Introduced Talents in Heilongjiang Bayi Agricultural University

Postdoctoral Science Foundation of Heilongjiang Bayi Agricultural University

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference28 articles.

1. Chemical and rheological properties of polysaccharides from fruit body of Auricularia auricula-judae;Bao;Food Hydrocolloids,2016

2. Viscoelastic properties of polymer;Ferry,1980

3. Applications of a two-network model for crosslinks and trappedentanglements;Ferry;Polymer,1979

4. Emulsifying behaviour and rheological properties of the extracellular polysaccharide produced by Pseudomonas oleovorans grown on glycerol byproduct;Freitas;Carbohydrate Polymers,2009

5. Thermally reversible acid-induced gelation of low-methoxy pectin;Gilsenan;Carbohydrate Polymers,2000

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