A comparative study of crude and refined tara gum in terms of structural parameters and rheological properties

作者：D.C. Liu, Feifei Xu, Fei Liu, Kingsley Masamba, Maoshen Chen, Fang Zhong · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110986 · 被引用次数：11 · 研究领域：Polysaccharides Composition and Applications、Polysaccharides and Plant Cell Walls、Proteins in Food Systems