Textural characteristics of mixed gels improved by structural recombination and the formation of hydrogen bonds between curdlan and carrageenan
Haiteng Tao, Li Guo, Zhen Qin, Bin Yu, Yuxiao Wang, Jianpeng Li, Zhaobo Wang, Xianbo Shao, Guangpeng Dou, Bo Cui
Topics & Concepts
CurdlanHydrogen bondChemistryCarrageenanMicrographyMoleculeInfrared spectroscopyChemical engineeringCrystallographyMaterials sciencePolysaccharideScanning electron microscopeOrganic chemistryComposite materialBiochemistryEngineeringSeaweed-derived Bioactive CompoundsProteins in Food SystemsPolysaccharides Composition and Applications