Influence of Different pH Values on Gels Produced from Tea Polyphenols and Low Acyl Gellan Gum
To explore the influence of pH values on the properties of a compound system containing tea polyphenols (TPs) and low acyl gellan gum (LGG), the color, texture characteristics, rheological properties, water holding capacity (WHC), and microstructure of the compound system were measured. The results...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2023-04-01
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| Serier: | Gels |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2310-2861/9/5/368 |
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