Partially removing galactose unit on tamarind gum improves the gel-related features of tamarind gum/xanthan gels by strengthening their synergistic assembly

作者：Zhiyong Niu, Xizhong Liu, Yunying Li, Mengzhou Zhou, Yi Liu, Binjia Zhang, Guohua Zhao, Jia Chen, Dongling Qiao, Fengwei Xie · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111728 · 被引用次数：5 · 研究领域：Polysaccharides Composition and Applications、Polysaccharides and Plant Cell Walls、Proteins in Food Systems