Rheological properties of the hot-water extracted polysaccharides in Ling-Zhi (Ganoderma lucidum)

Food Hydrocolloids

Volumn 21, Issue 5-6, 2007, Pages 739-746

  Lai, Lih Shiuh ^a   Yang, Don Han ^b  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Chain stiffness; Coil overlap; Intrinsic viscosity; Mark Houwink parameters

Indexed keywords

EXTRACTION; FRUITS; IONIC STRENGTH; MYCELIUM; RHEOLOGY; STIFFNESS; VISCOSITY; WATER;

CHAIN STIFFNESS; COIL OVERLAP; EFFECT OF IONIC STRENGTH; FRUIT BODY; GANODERMA LUCIDUM; HOT WATER; INTRINSIC VISCOSITY; MARK-HOUWINK PARAMETERS; RHEOLOGICAL PROPERTY; SALT TOLERANCE;

POLYSACCHARIDES;

GANODERMA LUCIDUM;

EID: 33947149583     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.09.009     Document Type: Article

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