Effects of gel properties and molecular interactions of complex gum made by guar gum and konjac gum combined with ultrasound on chicken blood tofu

WANG Xin; WU Yujie; LU Fangyun; HUANG Jin; ZHANG Xinxiao; ZOU Ye; LI Qian; WANG Daoying; XU Weimin

doi:10.13995/j.cnki.11-1802/ts.026518

WANG Xin, WU Yujie, LU Fangyun, HUANG Jin, ZHANG Xinxiao, ZOU Ye, LI Qian, WANG Daoying, XU Weimin

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (18) : 187-193.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (18) : 187-193. DOI: 10.13995/j.cnki.11-1802/ts.026518

Effects of gel properties and molecular interactions of complex gum made by guar gum and konjac gum combined with ultrasound on chicken blood tofu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(18): 187-193 https://doi.org/10.13995/j.cnki.11-1802/ts.026518

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Received	Revised	Published
2020-12-25	2021-02-09	2021-09-25
Issue Date
2021-10-18

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