Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate.

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第一作者： Lei,Zhan

第一单位： College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.

作者： Lei,Zhan ^[1] ; Guowei,Lan ^[1] ; Yuniu,Wang ^[2] ; Shumin,Xie ^[1] ; Shuqing,Cai ^[1] ; Qiantong,Liu ^[1] ; Pei,Chen ^[3] ; Fengwei,Xie ^[4]

作者单位： College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China. ^[1] Linghang Food (Zhaoqing) Company, Zhaoqing 526000, China. ^[2] College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China. Electronic address: peichen@scau.edu.cn. ^[3] School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom. ^[4]

关键词 Multi-polysaccharide gels Principal component analysis (PCA)Textural modulation

主题词角叉菜胶(Carrageenan);藻酸盐(Alginates);甘露聚糖类(Mannans);多糖类, 细菌(Polysaccharides, Bacterial);凝胶类(Gels)

DOI 10.1016/j.ijbiomac.2023.127885

PMID 37926307

发布时间 2024-01-06

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