Functional Properties of Thermally Irreversible Polysaccharide Gels and Their Applications in Food

Thermally irreversible polysaccharide gels do not convert from a solid or semi-solid state to a fluid state at high temperatures. They exhibit excellent flexibility, elasticity, and water retention capacity, along with superior thermal stability compared to thermally reversible gels. These propertie...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Longda ZENG, Yating DING, Anfeng XIAO, Qiong XIAO, Yonghui ZHANG, Jun CHEN, Fuquan CHEN
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2025-10-01
Subjects:	thermally irreversible polysaccharide gels sodium alginate konjac gum curdlan gum gellan gum functional properties
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110180