Impact of Storage Duration on the Structural and Functional Properties of Starch in Spicy Strips

The effects of storage time on the characteristics of starch in spicy strips were investigated. Techniques including differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and X-ray diffraction (XRD) were employed to analyze the gelatinization properties, thermal characteristics,...

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Detalhes bibliográficos

Principais autores:	Yujing Ding, Hongling Chao, Xiutian Li, Yang Li, Mingfei Li, Xiaowei Zhang, Shiyuan Miao, Yujie Lu, Dube Nhlanhla Mtelisi
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2026-03-01
coleção:	Foods
Assuntos:	spicy strips storage duration starch characteristic and properties
Acesso em linha:	https://www.mdpi.com/2304-8158/15/5/826
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