Rheological properties and gel characteristics of polysaccharides from fruit-bodies of Sparassis crispa

Rheological properties and gel characteristics of polysaccharides from fruit-bodies of Sparassis crispa

Rheological properties and gel characteristics of Sparassis crispa polysaccharides (SCPs) were investigated under various concentrations, temperature, pH, salt concentrations, and sucrose concentrations. SCP solutions behaved as shear thinning pseudoplastic fluids; apparent viscosity increased with...

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Bibliographic Details
Main Authors: Zheng-qi Hao, Zhen-jia Chen, Ming-chang Chang, Jun-long Meng, Jing-yu Liu, Cui-ping Feng
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Sparassis crispa
polysaccharide
rheological property
thixotropic
viscoelastic
gel characteristic
Online Access:http://dx.doi.org/10.1080/10942912.2018.1510838

Internet

http://dx.doi.org/10.1080/10942912.2018.1510838

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