Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel

The effects of two polysaccharides on the performance and microstructure of phycocyanin gels were studied by choosing anionic polysaccharides (κ-carrageenan) and neutral polysaccharides (guar gum). The linear and nonlinear rheological properties and microstructure of the phycocyanin-polysaccharide c...

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Detalles Bibliográficos
Autores principales: Lei, Yu-chen, Zhao, Xia, Li, Dong, Wang, Li-jun, Wang, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8908979/
https://www.ncbi.nlm.nih.gov/pubmed/35267367
http://dx.doi.org/10.3390/foods11050734

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8908979/
https://www.ncbi.nlm.nih.gov/pubmed/35267367
http://dx.doi.org/10.3390/foods11050734

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