Application of xanthan gum and konjac gum to improve the texture, rheological properties and microstructure of Oviductus Ranae gel
Zhu Tao Han, Wen Min Long, Tie Hua Zhang, Zhou Dong, Jia Yan
Topics & Concepts
Xanthan gumRheologyChewinessMicrostructureChemistryRheometryFourier transform infrared spectroscopyTexture (cosmology)Scanning electron microscopeFood scienceMaterials scienceChemical engineeringComposite materialCrystallographyEngineeringArtificial intelligenceComputer scienceImage (mathematics)Polysaccharides Composition and ApplicationsProteins in Food SystemsBotanical Research and Applications