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Interaction between Gelatin and Mulberry Leaf Polysaccharides in Miscible System: Physicochemical Characteristics and Rheological Behavior

In this study, the miscible system was formed by mixing gelatin (G) with mulberry leaf polysaccharides (MLPs) continuously extracted with a hot buffer (HBSS), a chelating agent (CHSS), a dilute alkali (DASS), and a concentrated alkali (CASS), and the zeta potential, turbidity, particle size, distrib...

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Principais autores: Xiu-Xiu Zhang, Bu-Yan Liao, Zi-Jing Guan, Kiran Thakur, Mohammad Rizwan Khan, Rosa Busquets, Jian-Guo Zhang, Zhao-Jun Wei
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-05-01
Serier:Foods
Fag:
gelatin
mulberry leaf polysaccharides
miscible system
zeta potential
rheological properties
Online adgang:https://www.mdpi.com/2304-8158/11/11/1571
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