Rheological Properties of Tamarind Xyloglucan Treated by Ultrasound and Enzymolysis
The effects of 1.5 and 2.5 h of ultrasonic treatment and 16, 32 and 48 h of enzymatic hydrolysis with galactosidase on the rheological properties of Xyloglucan (XG) from tamarind were studied. The viscosity and module of untreated and treated XG were studied under static and dynamic shear using a ro...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Chinês |
| Опубликовано: |
The editorial department of Science and Technology of Food Industry
2023-02-01
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| Серии: | Shipin gongye ke-ji |
| Предметы: | |
| Online-ссылка: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060159 |
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