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1 Ergebnisse
1
Konjac glucomannan/xanthan synergistic interaction gel: Eff..:
Qiao, Dongling
;
Li, Yishen
;
Luo, Man
...
Food Hydrocolloids. 155 (2024) - p. 110227 , 2024
Link:
https://doi.org/10.1016/j.foodhyd.2024.110227
RT Journal T1
Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2024.110227&Exemplar=1&LAN=DE A1 Qiao, Dongling A1 Li, Yishen A1 Luo, Man A1 Ye, Fayin A1 Lin, Lisong A1 Jiang, Fatang A1 Zhao, Guohua A1 Zhang, Binjia A1 Xie, Fengwei PB Elsevier BV YR 2024 SN 0268-005X JF Food Hydrocolloids VO 155 SP 110227 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2024.110227 DO https://doi.org/10.1016/j.foodhyd.2024.110227 SF ELIB - SuUB Bremen
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