Effect of deproteinization of polysaccharides from Auricularia auricula-judae on the gel properties...
Effect of deproteinization of polysaccharides from Auricularia auricula-judae on the gel properties of sodium alginate: Effect of deproteinization of polysaccharides from Auricularia auricula-judae on the gel
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New York: Springer US
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Language
English
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New York: Springer US
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Natural polysaccharides have gained increasing attention in the food industry due to their exceptional biological activity, physical, and chemical properties, particularly in preparing food gels for individuals with dysphagia. The aim of this study was to investigate the feasibility of
Auricularia auricular-judae
polysaccharides and sodium al...
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Full title
Effect of deproteinization of polysaccharides from Auricularia auricula-judae on the gel properties of sodium alginate: Effect of deproteinization of polysaccharides from Auricularia auricula-judae on the gel
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TN_cdi_springer_journals_10_1007_s11694_024_03065_w
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_springer_journals_10_1007_s11694_024_03065_w
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ISSN
2193-4126
E-ISSN
2193-4134
DOI
10.1007/s11694-024-03065-w
