The effect of hydrothermal desulfation of Gracilaria on the physicochemical and structural alterations of gel by different temperatures

Food Chemistry 2026

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Authors: Yunshuang Jiao, Weijie Qiu, Baoshang Fu, Pengfei Jiang, Libo Qi, Shan Shang

DOI: 10.1016/j.foodchem.2026.148269

Cited by: 0

References: 44

Fields of Study & Subjects

Polysaccharides Composition and Applications Seaweed-derived Bioactive Compounds Food composition and properties

References 44