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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Original Article

Effect of calcium ions on the III steps of self-assembly of SA investigated with atomic force microscopy

Hui WangLaboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China

https://orcid.org/0000-0003-4392-6025 View further author information

Yunfei WanLaboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, ChinaView further author information

Wei WangSichuan Provincial Key Laboratory of Meat-Processing, College of Biotechnology Industry, Chengdu University, Chengdu, Sichuan, ChinaView further author information

Wenjian LiLaboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, ChinaView further author information

Jie ZhuLaboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China;Sino-US Joint Research Center of Food Safety, College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, ChinaCorrespondence[email protected]
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Pages 1995-2006 | Received 11 Jun 2018, Accepted 25 Jun 2018, Published online: 30 Aug 2018

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https://doi.org/10.1080/10942912.2018.1494200
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Hui Wang, Shengying Fei, Yifei Wang, Linsen Zan & Jie Zhu. (2020) Comparative study on the self-assembly of pectin and alginate molecules regulated by calcium ions investigated by atomic force microscopy. Carbohydrate Polymers 231, pages 115673.
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Effect of calcium ions on the III steps of self-assembly of SA investigated with atomic force microscopy

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Effect of calcium ions on the III steps of self-assembly of SA investigated with atomic force microscopy

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