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A comparative study on the gel transition, structural changes, and emulsifying properties of anhydride-esterified agar with varied degrees of substitution and carbon chain lengths

Luyao Zhang; Qiong Xiao; Yonghui Zhang; Huifen Weng; Siyuan Wang; Fuquan Chen; Anfeng Xiao
Food Hydrocolloids · Vol. 141 · pp. 108690 · 2023

Abstract

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2023-08-01
Publication Year2023
Volume141
Pages108690
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2023.108690
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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