Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel

The effects of two polysaccharides on the performance and microstructure of phycocyanin gels were studied by choosing anionic polysaccharides (κ-carrageenan) and neutral polysaccharides (guar gum). The linear and nonlinear rheological properties and microstructure of the phycocyanin-polysaccharide c...

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Detalhes bibliográficos

Principais autores:	Yu-chen Lei, Xia Zhao, Dong Li, Li-jun Wang, Yong Wang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-03-01
Colecção:	Foods
Assuntos:	phycocyanin κ-carrageenan guar gum rheological properties
Acesso em linha:	https://www.mdpi.com/2304-8158/11/5/734
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