Influence of Different pH Values on Gels Produced from Tea Polyphenols and Low Acyl Gellan Gum

To explore the influence of pH values on the properties of a compound system containing tea polyphenols (TPs) and low acyl gellan gum (LGG), the color, texture characteristics, rheological properties, water holding capacity (WHC), and microstructure of the compound system were measured. The results...

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Detalles Bibliográficos
Autores principales: Zhang, Fangyan, Wang, Xiangcun, Guo, Na, Dai, Huanhuan, Wang, Yimei, Sun, Yiwei, Zhu, Guilan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217336/
https://www.ncbi.nlm.nih.gov/pubmed/37232960
http://dx.doi.org/10.3390/gels9050368

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217336/
https://www.ncbi.nlm.nih.gov/pubmed/37232960
http://dx.doi.org/10.3390/gels9050368

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