The dynamic changes in physicochemical properties, functionalities, and gel properties of the starch-konjac gum mixture during the melting process: Based on three typical melting temperatures of DSC
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Published:2025-01
Issue:
Volume:158
Page:110495
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ISSN:0268-005X
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Container-title:Food Hydrocolloids
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language:en
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Short-container-title:Food Hydrocolloids
Author:
Zhang Chen,
Li Xin-Yu,
Li Jing-Jing,
Zhang Yu-Yan,
Wu Chu-Yun,
Wang Zhi-Juan,
Zhang Ling-Zhi,
Wu Chunsen,
Liu Qiao-QuanORCID,
Qian Jian-Ya