Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels.
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DOI: 10.1002/jsfa.13259
Abstract: BACKGROUND Laboratory scale experiments have shown that curdlan and gellan gum gelled together as curdlan/gellan gum (CG) hybrid gels showed better gel properties than the individual curdlan and gellan gum. In this study, CG and… read more here.
Keywords: black wolfberry; hybrid gels; bwa; curdlan gellan ... See more keywords