Influence of kappa ‐carrageenan on the gel properties of auricularia auricular‐judae during freeze–thaw cycles-Reference-Cited by-同舟云学术

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Influence of kappa ‐carrageenan on the gel properties of auricularia auricular‐judae during freeze–thaw cycles

Published:2020-08-30 Issue:2 Volume:56 Page:1048-1060
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Dong Yue¹,Huang Zhanwang¹,Niu Liya¹,Xiao Jianhui¹²^ORCID

Affiliation:

1. School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang330045China

2. Key Laboratory of Crop Physiology, Ecology and Genetic Breeding Ministry of Education Jiangxi Agricultural University Nanchang330045China

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14760

Reference42 articles.

1. Characterization of quinoa protein–chitosan blend edible films

2. Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions

3. Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage

4. Gelation mechanism of polysaccharides from Auricularia auricula-judae

5. Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels

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1. Influence of furcellaran and safflower oil concentration on the properties of model emulgel systems;International Journal of Biological Macromolecules;2024-10

2. Cryoprotection of foods;Advances in Biopolymers for Food Science and Technology;2024

3. Enhancing chemical and physical stability of pharmaceuticals using freeze-thaw method: challenges and opportunities for process optimization through quality by design approach;Journal of Biological Engineering;2023-05-23

4. Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough;Journal of Food Processing and Preservation;2022-09-13

5. A review of natural polysaccharides for food cryoprotection: Ice crystals inhibition and cryo-stabilization;Bioactive Carbohydrates and Dietary Fibre;2022-05

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