Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation

Published 2020 View Full Article

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Title
Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation
Authors
Keywords
Hydrogels, Anthocyanins, Thermal degradation, Konjac glucomannan, Bulk-rheology, Micro-rheology
Journal
FOOD HYDROCOLLOIDS
Volume 105, Issue -, Pages 105822
Publisher
Elsevier BV
Online
2020-03-10
DOI
10.1016/j.foodhyd.2020.105822

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