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The influences of cyclodextrins (CDs) on texture characteristics and freeze-thaw stability of κ-carrageenan gel were investigated using texture profile analysis (TPA) and synthesis test. The TPA results demonstrated that the texture behavior of gelatinized κ-carrageenan was obvious influenced by CDs. Hardness was strengthened at low CD concentrations (1–2%, w/w) and then weakened along with the increase...
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