@article{YU2022, 
author = {Shan YU and Mengxia DUAN and Cailing TONG and Jishuai SUN and Haixin JIANG and Danjie LI and Jianbo ZHAO and Jie PANG and Chunhua WU},
title = {Progress in Research on Functional Properties of Curdlan and Its Application in Food},
year = {2022},
journal = {Food Science},
volume = {43},
number = {19},
pages = {277-284},
keywords = {curdlan, microbial extracellular polysaccharide, gel properties, water-holding capacity, thickening capacity, freeze-thaw stability, food processing},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20211011-099},
doi = {10.7506/spkx1002-6630-20211011-099},
abstract = {Curdlan is a microbial extracellular polysaccharide, which has good gel properties, water-holding capacity, thickening capacity and freeze-thaw stability, and is widely used in food industry. Curdlan has been increasingly researched and applied in recent years. In this paper, the sources, chemical structure and functional characteristics of curdlan are reviewed, with emphasis on the latest progress in the application of curdlan in various food processing fields, in order to provide a theoretical reference for further application of curdlan in food processing.}
}