Formation and physical properties of skimmed milk/low-acyl gellan gum double gels: Influence of gelation sequence
Weibo Zhang, Chong Chen, Pengjie Wang, Jianping Xu, Feng Zhang, Jing Wang, Yinhua Zhu, Jie Luo, Liang Zhao, Fazheng Ren
Topics & Concepts
Gellan gumChemistryFood scienceChemical engineeringSkimmed milkSequence (biology)ChromatographyBiochemistryEngineeringPolysaccharides Composition and ApplicationsProteins in Food SystemsPolysaccharides and Plant Cell Walls