Molecular weight effects of low acyl gellan gum on antioxidant capacity and rheological properties

Article (Web of Science), Early Access (Web of Science)

• cited authors: Baawad, Abdullah; Rice, Clayton; Hamil, Taijah; Murphy, Kelsey; Park, Joshua; Kim, Dong-Shik
• authors: Kim, Dong Shik
• publication date: August 26, 2021
• webpage: Web of Science
• published in: JOURNAL OF FOOD SCIENCE Journal
• category: FOOD SCIENCE & TECHNOLOGY Category

keywords

• antioxidant capacity
• enzymatic hydrolysis
• low acyl gellan gum
• polysaccharide
• rheology