Modulating storage stability of binary gel by adjusting the ratios of starch and kappa-carrageenan

作者：Bo Liu, Song Zhu, Fang Zhong, Wallace Yokoyama, Dejian Huang, Yue Li · 发表于：Carbohydrate Polymers · 年份：2021 · DOI：10.1016/j.carbpol.2021.118264 · 被引用次数：42 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology