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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| 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 |