Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate-Reference-Cited by-同舟云学术

Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate

Published:2022-11 Issue: Volume:132 Page:107838
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Zhi-Xuan,Chen Jia-Yu,Wu Yi,Huang Zhong-Ying,Wu Shu-Ting,Chen Yun,Gao Jing,Hu Yong,Huang Chao^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference73 articles.

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5. A short review on the antimicrobial micro- and nanoparticles loaded with Melaleuca alternifolia essential oil;Battisti;Journal of Drug Delivery Science and Technology,2021

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