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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Bibliographic Details

Main Authors:	Yu-chen Lei, Xia Zhao, Dong Li, Li-jun Wang, Yong Wang
Format:	Artigo
Language:	Inglês
Published:	MDPI AG 2022-03-01
Series:	Foods
Subjects:	phycocyanin κ-carrageenan guar gum rheological properties
Online Access:	https://www.mdpi.com/2304-8158/11/5/734
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