Abstract:Background
Hsian‐tsao gum (HG) has unique gel‐promoting and nutritional properties; however, its use in processed foods is limited to starchy foods, partially due to a lack of knowledge related to its interaction with proteins. This study elucidated the interaction mechanism of heat‐induced gelatin (G) (50 g kg−1) gel fortified with HG (0 ~ 20 g kg−1) using rheology, Fourier‐transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), large deformation tests, low‐field nuclear magnetic reso… Show more
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