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Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels |
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| Authors: | Meng-Qi Dai Xue-Chen Wang Ling-Yi Gao Li-Chao Zhang Bin Lai Ce Wang Jia-Nan Yan Hai-Tao Wu |
| Affiliation: | 1. School of Food Science and Technology, Dalian Polytechnic University, Dalian, China These authors contributed equally to this work.;2. School of Food Science and Technology, Dalian Polytechnic University, Dalian, China;3. School of Food Science and Technology, Dalian Polytechnic University, Dalian, China SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China Institutes of Biomedical Sciences, Shanxi University, Taiyuan, China;4. School of Food Science and Technology, Dalian Polytechnic University, Dalian, China SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China |
| Abstract: | |
| Keywords: | anthocyanin confectionery gels curdlan gellan gum hybrid gel maltitol |