Evaluation of functional properties and freeze-thaw stability of Chinese quince (Chaenomeles sinensis) seed gum
Hydrophilic natural gums have gained increasing attention as food cryoprotectants due to their special functional properties. In this study, the functional properties of Chinese quince seed gum (CQSG), i.e., rheological, textural, emulsifying and foaming properties, were characterized. Effects of gu...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-09-01
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| Series: | Arabian Journal of Chemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1878535223005506 |