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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Hlavní autoři:	Xiu-Xiu Zhang, Bu-Yan Liao, Zi-Jing Guan, Kiran Thakur, Mohammad Rizwan Khan, Rosa Busquets, Jian-Guo Zhang, Zhao-Jun Wei
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-05-01
Edice:	Foods
Témata:	gelatin mulberry leaf polysaccharides miscible system zeta potential rheological properties
On-line přístup:	https://www.mdpi.com/2304-8158/11/11/1571
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