Retarding ice recrystallization by tamarind seed polysaccharide: Investigation in ice cream mixes and insights from molecular dynamics simulation

作者：Xianbao Sun, Rui Guo, Taijie Zhan, Yuxing Kou, Xuan Ma, Hong Song, Wei Zhou, Lihua Song, Hui Zhang, Fan Xie, Chunmei Yuan, Zibo Song, Wu Yan · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.109579 · 被引用次数：28 · 研究领域：Freezing and Crystallization Processes、nanoparticles nucleation surface interactions、Microencapsulation and Drying Processes