Litcius/Paper detail

Gel-forming polysaccharides of traditional gel-like foods: Sources, structure, gelling mechanism, and advanced applications

Kai Fu, Hao Wang, Tiange Pan, Zhixiang Cai, Zhengcang Yang, Donghong Liu, Wenjun Wang, Wenjun Wang

2024Food Research International15 citationsDOI

Topics & Concepts

PolysaccharideMechanism (biology)ChemistryFood scienceBiochemistryPhysicsQuantum mechanicsPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsHydrogels: synthesis, properties, applications
Gel-forming polysaccharides of traditional gel-like foods: Sources, structure, gelling mechanism, and advanced applications | Litcius