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	The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures
	Chen, Jie; Chen, Wantong; Duan, Feixia; Tang, Qixian; Li, Xiao; Zeng, Li; Zhang, Jiaqi; Xing, Zhihua; Dong, Yi; Jia, Lirong
刊名	FOOD HYDROCOLLOIDS
	2019
卷号	Vol.87页码:425-435
关键词	Okra polysaccharide Kappa-carrageenan Synergistic gelation Texture behaviour Rheological properties AFM observation
ISSN号	0268-005X
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/1837588
专题	四川大学
作者单位	1.Sichuan Univ, Coll Light Ind Text & Food Engn, 2.Sichuan Univ, Hlth Food Evaluat Res Ctr, Chengdu 610065, Sichuan, Peoples R China 3.South Sect 1,Yihuan Rd, Chengdu 610065, Sichuan, Peoples R China 4.Sichuan Univ, Minist Educ Sichuan Prov, Key Lab Food Sci & Technol, Chengdu 610065, Sichuan, Peoples R China 5.Sichuan Univ, West China Med Sch, West China Hosp, Lab Ethnopharmacol, Chengdu 610041, Sichuan, Peoples R China
推荐引用方式 GB/T 7714	Chen, Jie,Chen, Wantong,Duan, Feixia,et al. The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures[J]. FOOD HYDROCOLLOIDS,2019,Vol.87:425-435.
APA	Chen, Jie.,Chen, Wantong.,Duan, Feixia.,Tang, Qixian.,Li, Xiao.,...&Jia, Lirong.(2019).The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures.FOOD HYDROCOLLOIDS,Vol.87,425-435.
MLA	Chen, Jie,et al."The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures".FOOD HYDROCOLLOIDS Vol.87(2019):425-435.

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