Ion type-based formation rules and functional properties of polysaccharide-starch aerogels with chitooligosaccharide, xanthan gum, and locust bean gum: A comparative study

作者：Qian Lin, Wenqing Zhao, Wei Liang, Xinyu Wang, Jie Zeng, Haiyan Gao, Wenhao Li · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.115674 · 被引用次数：17 · 研究领域：Aerogels and thermal insulation、Food composition and properties、Microbial Metabolites in Food Biotechnology