【序号】：1 【作者】：A Lazaridoua, C.G Biliaderisa, , , M Micha-Screttasb, B.R Steeleb 【题名】：A comparative study on structure-function relations of mixed-linkage (1→3), (1→4) linear β-d-glucans 【期刊】：Food Hydrocolloids 【年、卷、期、起止页码】：Volume 18, Issue 5, September 2004, Pages 837-855 【全文链接】： 【序号】：2 【作者】：Yiping Cao, Lu Wang, Ke Zhang,Yapeng Fang*, Katsuyoshi Nishinari, Glyn O. Phillips, “”,Journal of Physical Chemistry B, 2015, DOI: 10.1021/acs.jpcb.5b05002. 【题名】：Mapping the complex phase behaviors of aqueous mixtures of k-carrageenan and type B gelatin 【期刊】：Journal of Physical Chemistry B 【年、卷、期、起止页码】： 【全文链接】： 【序号】：3 【作者】：Vaikousi, H., Biliaderis, C. G., & Izydorczyk, M. S. 【题名】：Solution flow behavior and gelling properties of water-soluble barley (1→3,1→4)-β-glucans varying in molecular size. 【期刊】：Journal of Cereal Science, 【年、卷、期、起止页码】：2004.39(1), 119-137. 【全文链接】： 【序号】：4 【作者】：Peng Mao, Meng Zhao, Fan Zhang,Yapeng Fang*, Glyn O. Phillips, Katsuyoshi Nishinari, Fatang Jiang, “”, 【题名】：Phase separation induced molecular fractionation of gum arabic - sugar beet pectin systems 【期刊】：Carbohydrate Polymers, 【年、卷、期、起止页码】：2013, 98(1): 699-705. 【全文链接】：
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