Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels.
Meng-Qi DaiXue-Chen WangLing-Yi GaoLi-Chao ZhangBin LaiCe WangJia-Nan YanHai-Tao WuPublished in: Journal of the science of food and agriculture (2024)
These results indicated that the incorporation of BWA or ML could improve the structure of CG hybrid gels and assign a sustainability potential for the development of confectionery gels based on CG complex. © 2024 Society of Chemical Industry.