Work

Investigation on the microscopic mechanism of curdlan with different strengths formed by heating

Year: 2024

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.17436

Authors: Huaiguang Wang, Zhikun Lv, Yuhao Hao, Mengling Lu, Zhi Huang, Jianbin Li

Institution: Guangxi University

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Scientific Research and Technology Development Program of Guangxi, Agriculture Research System of China

Awards: G2393501767, G268515521, G3387245457, 有机高分子絮凝剂粉体添加的蔗汁旋流结团絮凝机理研究及建模

OpenAlex ID: W4401643998

FWCI: 0.787

Cites: 35

Cited by: 4

Related to: 10