Structure-property relationships in xanthan-guar gum-protein complexes: molecular design of reduced-fat salad with thixotropic-recoverable rheology

Journal of Food Measurement & Characterization 2026

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Authors: Cuihua Chang, Yi Wang, Yan Kuin Su, Luping Gu, Yi Yang, Junhua LI

DOI: 10.1007/s11694-025-03656-1

Cited by: 0

References: 26

Fields of Study & Subjects

Polysaccharides Composition and Applications Proteins in Food Systems Food composition and properties

References 26