Textural and structural properties of a κ-carrageenan-konjac gum mixed gel: effects of κ-carrageenan concentration, mixing ratio, sucrose and Ca2+ concentrations and its application in milk pudding.
Xin WangDengyun ZhouQi GuoCaiyun LiuPublished in: Journal of the science of food and agriculture (2020)
This research provides useful information for the formation of κ-carrageenan-konjac gum gel and its application in milk pudding. © 2020 Society of Chemical Industry.
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