Macromolecular behavior, structural characteristics and rheological properties of alkali-neutralization curdlan at different concentrations
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DOI: 10.1016/j.foodhyd.2020.105785
Abstract: Abstract Curdlan is insoluble in water at ambient temperatures due to its rigid triple helix structure, which greatly limits its applications in the food industry. Alkali-neutralization (AN) treatment is a promising strategy for curdlan dissolution.… read more here.
Keywords: structural characteristics; treatment; rheological properties; characteristics rheological ... See more keywords