Interaction between Gelatin and Mulberry Leaf Polysaccharides in Miscible System: Physicochemical Characteristics and Rheological Behavior

In this study, the miscible system was formed by mixing gelatin (G) with mulberry leaf polysaccharides (MLPs) continuously extracted with a hot buffer (HBSS), a chelating agent (CHSS), a dilute alkali (DASS), and a concentrated alkali (CASS), and the zeta potential, turbidity, particle size, distrib...

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Detalles Bibliográficos
Autores principales: Zhang, Xiu-Xiu, Liao, Bu-Yan, Guan, Zi-Jing, Thakur, Kiran, Khan, Mohammad Rizwan, Busquets, Rosa, Zhang, Jian-Guo, Wei, Zhao-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180381/
https://www.ncbi.nlm.nih.gov/pubmed/35681321
http://dx.doi.org/10.3390/foods11111571

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180381/
https://www.ncbi.nlm.nih.gov/pubmed/35681321
http://dx.doi.org/10.3390/foods11111571

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