Litchi polyphenols and carboxylated cellulose nanofiber synergistically improve the gel properties of κ-carrageenan gels: Insight from rheology, morphology and interaction computational simulation
Guodong Qiu, Zhenlin Xu, Jianyong Wu, Cheng Li, Zhuoyan Hu, Riming Huang, Yuyue Zhong, Xuwei Liu
Topics & Concepts
RheologyNanofiberCelluloseCarrageenanMorphology (biology)PolyphenolChemical engineeringChemistryMaterials scienceOrganic chemistryNanotechnologyComposite materialFood scienceGeneticsEngineeringAntioxidantBiologyPolysaccharides Composition and ApplicationsBotanical Research and ApplicationsProteins in Food Systems