Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms
Author:
Funder
Key Research and Development Program of Wuhu
Shaanxi Province Department of Science and Technology
Publisher
Elsevier BV
Reference32 articles.
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3. Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel;Dang;Food Hydrocolloids,2023
4. Effect of mulberry leaf polysaccharides on the physicochemical, rheological, microstructure properties and in vitro starch digestibility of wheat starch during the freeze-thaw cycles;Fu;Food Hydrocolloids,2023
5. Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties;He;Food Chemistry,2024
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