Effect of oxidised starch on high methoxy pectin–sucrose gels formed by rapid quenching
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Cited by 14 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
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3. Influence of Sugar Substitute in Rheology of Fruit Gel;Advances in Food Rheology and Its Applications;2017
4. Controlled phase separation for texture modification;Modifying Food Texture;2015
5. Preparation and characterization of PEG–PPG–PEG copolymer/pregelatinized starch blends for use as resorbable bone hemostatic wax;Journal of Materials Science: Materials in Medicine;2013-08-17
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