Gelation mechanism and network structure in gels of carrageenans and their mixtures viewed at different length scales – A review

作者：Lester C. Geonzon, Faith Bernadette A. Descallar, Lei Du, Rommel G. Bacabac, Shingo Matsukawa · 发表于：Food Hydrocolloids · 年份：2020 · DOI：10.1016/j.foodhyd.2020.106039 · 被引用次数：76 · 研究领域：Seaweed-derived Bioactive Compounds、Algal biology and biofuel production、Proteins in Food Systems