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Influence of cyclodextrins on the gel properties of kappa-carrageenan

Chao Yuan1, Luyuan Sang2, Yanli Wang1

  • 1State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shangdong Academy of Sciences, Jinan 250353, China.

Food Chemistry
|November 2, 2018
PubMed

Keywords:
CyclodextrinsGelationModelRheologyScanning electronic microscopeκ-Carrageenan

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