Study on the impact of temperature, salts, sugars and pH on dilute solution properties of Lepidium perfoliatum seed gum

The functional properties of food gums are remarkably affected by the quality of solvent/cosolutes and temperature in a food system. In this work, for the first time, the chemical characterizations and dilute solution properties of Lepidium perfoliatum seed gum (LPSG), as an emerging carbohydrate po...

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Detalles Bibliográficos
Autores principales: Yousefi, Alireza, Elmarhoum, Said, Khodabakhshaghdam, Shahla, Ako, Komla, Hosseinzadeh, Ghader
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9632227/
https://www.ncbi.nlm.nih.gov/pubmed/36348799
http://dx.doi.org/10.1002/fsn3.2991

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9632227/
https://www.ncbi.nlm.nih.gov/pubmed/36348799
http://dx.doi.org/10.1002/fsn3.2991

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