Improvement of the gel properties of curdlan gel by hydrogen bonding interaction with trehalose

作者：Long‐Qing Li, Le-Yi Pan, Tong-Xin Liang, Mingyu Jin, Ya-Hui Yu, X. Yu, Xiaozhen Liu, Fengyuan Liu, Yuting Li, Jing‐Kun Yan · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110671 · 被引用次数：32 · 研究领域：Polysaccharides Composition and Applications、Polysaccharides and Plant Cell Walls、Proteins in Food Systems