Effect of Potassium Ions on the Properties and Mechanism Analysis of Tamarind Gum/Kappa-Carrageenan Composite Gel
To investigate the effect of K+ on the properties and mechanism of the composite gel system consisting of tamarind gum and κ-carrageenan, four methods including rheology, texture analysis, microstructure, and infrared spectroscopy were used to investigate the properties and structure of the composit...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070184 |