Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels

作者：Zhiyong Niu, Kexin Li, Yu Guo, Guohua Zhao, Kao Wu, Xinran Hou, Dongling Qiao, Fatang Jiang, Binjia Zhang, Fengwei Xie · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110392 · 被引用次数：12 · 研究领域：Polysaccharides Composition and Applications、Polysaccharides and Plant Cell Walls、Proteins in Food Systems