Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate
Year: 2022
Type: article
Source: Food Hydrocolloids
Authors: Zhi-Xuan Li, Jia-Yu Chen, Yi Wu, Zhong-Ying Huang, Shu-Ting Wu, Yun Chen, Jing Gao, Yong Hu, Chao Huang
Institutions: Guangdong Pharmaceutical University, University of Hong Kong
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W4281618699