Acid gelation of soluble laccase-crosslinked corn bran arabinoxylan and possible gel formation mechanism

Published 2019 View Full Article

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Title
Acid gelation of soluble laccase-crosslinked corn bran arabinoxylan and possible gel formation mechanism
Authors
Keywords
Corn bran arabinoxylan, Crosslink, Gel, pH, Rheology
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-01-15
DOI
10.1016/j.foodhyd.2019.01.032

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