Use of FT-IR, FT-Raman and thermal analysis to evaluate the gel formation of curdlan produced by Agrobacterium sp. IFO 13140 and determination of its rheological properties with food applicability

Published 2017 View Full Article

Authors

Keywords

Microbial polysaccharide, Gelling agent, β-Glucan, Texture improver, Thickener

Journal

FOOD CHEMISTRY

Volume 232, Issue -, Pages 369-378

Publisher

Elsevier BV

Online

2017-04-06

DOI

10.1016/j.foodchem.2017.04.031

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