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Synergistic rheological behavior and morphology of yam starch and Auricularia auricula-judae polysaccharide-composite gels under processing conditions
Polysaccharides from Auricularia auricula-judae (AP) have unique functionalities. The influence of AP-blending ratios (0.1–0.8%), temperature, pH, and ionic strength on the rheological interactions of yam starch (YS)–AP blends (YA, 6%) was investigated. YA gels showed shear-thinning behavior with fl...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Korean Society of Food Science and Technology
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049532/ https://ncbi.nlm.nih.gov/pubmed/30263616 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0122-2 |
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