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Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate

Authors :
Zhi-Xuan Li
Jia-Yu Chen
Yi Wu
Zhong-Ying Huang
Shu-Ting Wu
Yun Chen
Jing Gao
Yong Hu
Chao Huang
Source :
Food Hydrocolloids. 132:107838
Publication Year :
2022
Publisher :
Elsevier BV, 2022.

Subjects

Subjects :
General Chemical Engineering
General Chemistry
Food Science

Details

ISSN :
0268005X
Volume :
132
Database :
OpenAIRE
Journal :
Food Hydrocolloids
Accession number :
edsair.doi...........deceb3a1074f56f6fb658fe725e48ba1

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