2023peer-reviewed35 citations
Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations
Wenxiu Teng, Zuoqian Yang, Nan Wang, Jie Tian, Zimei Pu, Xiaoyang He +2 more
Food Hydrocolloids
Concepts
CurdlanMicrostructureTexture (cosmology)ChemistryFood scienceWater holding capacityFat substitutePhase (matter)