Xylitol and maltitol improve the rheological property of kappa-carrageenan

10.3390/foods11010051

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Bibliographic Details
Main Authors:	Huang, M, Mao, Y, Yang, H.
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Article
Published:	MDPI AG 2022
Subjects:	Fourier transform infrared (FTIR) spectroscopy carrageenan polyol polysaccharide rheology thermoreversibility
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/214176
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Institution:	National University of Singapore

id	sg-nus-scholar.10635-214176
record_format	dspace
spelling	sg-nus-scholar.10635-2141762024-04-03T10:54:46Z Xylitol and maltitol improve the rheological property of kappa-carrageenan Huang, M Mao, Y Mao, Y Yang, H. FOOD SCIENCE & TECHNOLOGY Fourier transform infrared (FTIR) spectroscopy carrageenan polyol polysaccharide rheology thermoreversibility 10.3390/foods11010051 Foods 11 1 51-51 2022-01-24T01:40:22Z 2022-01-24T01:40:22Z 2022-01-01 2022-01-22T01:34:21Z Article Huang, M, Mao, Y, Mao, Y, Yang, H. (2022-01-01). Xylitol and maltitol improve the rheological property of kappa-carrageenan. Foods 11 (1) : 51-51. ScholarBank@NUS Repository. https://doi.org/10.3390/foods11010051 2304-8158 https://scholarbank.nus.edu.sg/handle/10635/214176 MDPI AG Elements
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	Fourier transform infrared (FTIR) spectroscopy carrageenan polyol polysaccharide rheology thermoreversibility
spellingShingle	Fourier transform infrared (FTIR) spectroscopy carrageenan polyol polysaccharide rheology thermoreversibility Huang, M Mao, Y Mao, Y Yang, H. Xylitol and maltitol improve the rheological property of kappa-carrageenan
description	10.3390/foods11010051
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY Huang, M Mao, Y Mao, Y Yang, H.
format	Article
author	Huang, M Mao, Y Mao, Y Yang, H.
author_sort	Huang, M
title	Xylitol and maltitol improve the rheological property of kappa-carrageenan
title_short	Xylitol and maltitol improve the rheological property of kappa-carrageenan
title_full	Xylitol and maltitol improve the rheological property of kappa-carrageenan
title_fullStr	Xylitol and maltitol improve the rheological property of kappa-carrageenan
title_full_unstemmed	Xylitol and maltitol improve the rheological property of kappa-carrageenan
title_sort	xylitol and maltitol improve the rheological property of kappa-carrageenan
publisher	MDPI AG
publishDate	2022
url	https://scholarbank.nus.edu.sg/handle/10635/214176
_version_	1795374864544038912

Xylitol and maltitol improve the rheological property of kappa-carrageenan

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