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Influence of cations on texture, compressive elastic modulus, sol-gel transition and freeze-thaw properties of kappa-carrageenan gel.

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第一作者： Yanli,Wang

第一单位： School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China; School of Grain and Oil, Henan University of Technology, Zhengzhou, 450000, China.

作者： Yanli,Wang ^[1] ; Chao,Yuan ^[2] ; Bo,Cui ^[3] ; Yawei,Liu ^[4]

作者单位： School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China; School of Grain and Oil, Henan University of Technology, Zhengzhou, 450000, China. ^[1] School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China. Electronic address: wheat1997@yahoo.com. ^[2] School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China. ^[3] School of Grain and Oil, Henan University of Technology, Zhengzhou, 450000, China. ^[4]

关键词 Cations Gel network Rheology Synthesis Texture profile analysis κ-Carrageenan

DOI 10.1016/j.carbpol.2018.08.146

PMID 30287032

发布时间 2018-10-09

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