Highly-branched cyclic dextrin for improvement in mechanical properties and freeze-thaw stability of κ-carrageenan gels
Author:
Funder
Department of Science and Technology of Shandong Province
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
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1. Effect of branch length of cluster dextrin on the textural and rheological properties of κ-carrageenan emulsion gels;Industrial Crops and Products;2024-12
2. Improvement of O/W emulsion stability and rheological properties by highly branched cyclic dextrin and preparation of a novel emulsion gel;Food Hydrocolloids;2024-11
3. Modulation of pea protein isolate hydrogels by adding kappa‐carrageenan: gelling properties and formation mechanism;International Journal of Food Science & Technology;2024-08-04
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