Effect of autoclaving on the mechanical properties and structure of the giant squid hydrolysate‐polysaccharide gel
Author:
Affiliation:
1. Department of Food Science and EngineeringOcean University of China Qingdao PR China
2. Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology Qingdao PR China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12474
Reference51 articles.
1. Optimization of Textural Properties of Konjac Gels Formed with κ-Carrageenan or Xanthan and Xylitol as Ingredients in Jelly Drink Processing
2. Thermo-rheological behavior of model protein–polysaccharide mixtures
3. The effect of sterilization methods on the thermo-gelation properties of xyloglucan hydrogels
4. Effect of moisture content and water mobility on microwave expansion of imitation cheese
5. Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures
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