Functional Properties of Thermally Irreversible Polysaccharide Gels and Their Applications in Food
Thermally irreversible polysaccharide gels do not convert from a solid or semi-solid state to a fluid state at high temperatures. They exhibit excellent flexibility, elasticity, and water retention capacity, along with superior thermal stability compared to thermally reversible gels. These propertie...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
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The editorial department of Science and Technology of Food Industry
2025-10-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110180 |
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