Exploring the interaction between Lycium barbarum polysaccharide and gelatin: Insights into gelation behaviors, water mobility, and structural changes-Reference-Cited by-同舟云学术

Exploring the interaction between Lycium barbarum polysaccharide and gelatin: Insights into gelation behaviors, water mobility, and structural changes

Published:2024-03 Issue: Volume:148 Page:109415
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Hailin,Rao Pingfan,Xie Zongding,Jiang Junhong,Qiu Yunjie,Zhang Zhuangwei^ORCID,Li Guoqiang,Xiang Leiwen

Funder

Association Française contre les Myopathies

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

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4. Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents;Cen;Food Chemistry,2022

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