Revealing the Impact of Starch–Pectin Interactions on the Textural Properties of Different Potato Varieties During Boiling
This study aimed to investigate the changes in textural properties of two potato varieties (JZ-226 and XS-6) during boiling and to elucidate the interaction mechanisms within their starch–pectin composite systems, and their impacts on textural characteristics. The results showed that during the boil...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2026-02-01
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| Schriftenreihe: | Foods |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2304-8158/15/4/722 |
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