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Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types.
Wang, Qingling; Luan, Yi; Tang, Ziwei; Li, Zhikun; Gu, Chen; Liu, Rui; Ge, Qingfeng; Yu, Hai; Wu, Mangang.
Afiliación
  • Wang Q; College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
  • Luan Y; College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
  • Tang Z; College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
  • Li Z; College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
  • Gu C; College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
  • Liu R; College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
  • Ge Q; College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
  • Yu H; College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
  • Wu M; College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China. Electronic address: mgwu@yzu.edu.cn.
Food Res Int ; 164: 112443, 2023 02.
Article en En | MEDLINE | ID: mdl-36738008
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Almidón Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Almidón Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China