Effects of solution environment on ethanol-induced gel properties of tamarind seed polysaccharide and preparation of Huangjiu jelly

WU Jialuo, GAN Hongxiang, LI Juntao, LI Shurui, DANG Yuan, XIE Fan, SONG Zibo, AI Lianzhong, ZHANG Hui

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (17) : 214-222.

PDF(9790 KB)
PDF(9790 KB)
Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (17) : 214-222. DOI: 10.13995/j.cnki.11-1802/ts.042710

Effects of solution environment on ethanol-induced gel properties of tamarind seed polysaccharide and preparation of Huangjiu jelly

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(17): 214-222 https://doi.org/10.13995/j.cnki.11-1802/ts.042710

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(9790 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉