Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration
Zhengji Lu, Zhaoyue Sheng, Hui Zhou, Jianying He, Xiaoying Zhang, Ying Zhang, Caiyun Wang, Jie Luo
Topics & Concepts
Locust bean gumCarrageenanComposite numberChemistryCaseinLocustFood scienceRheologyBotanyBiologyMaterials scienceComposite materialXanthan gumProteins in Food SystemsSeaweed-derived Bioactive CompoundsFood and Agricultural Sciences