Recent progress on curdlan provided by functionalization strategies

Food Hydrocolloids

Volumn 68, Issue , 2017, Pages 128-135

  Cai, Zhixiang ^a   Zhang, Hongbin ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

Biomedical applications; Chemical modifications; Curdlan; Food application; Functionalization; Gelation mechanism

Indexed keywords

EID: 84995912047     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.09.014     Document Type: Article

References (69)

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