Modulation of the properties of starch gels by a one-step extrusion modification method based on Ca<sup>2+</sup>-citric acid synergistic crosslinking.

Wei, Wenguang; Wu, Min; Xu, Huihuang; Zhang, Xun; Ren, Weike

Modulation of the properties of starch gels by a one-step extrusion modification method based on Ca²⁺-citric acid synergistic crosslinking.

Wei, Wenguang; Wu, Min; Xu, Huihuang; Zhang, Xun; Ren, Weike.

Wei W; College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
Wu M; College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China. Electronic address: minwu@cau.edu.cn.
Xu H; College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
Zhang X; College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
Ren W; College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.

Int J Biol Macromol ; 257(Pt 1): 128607, 2024 Feb.

Article en En | MEDLINE | ID: mdl-38061512

Asunto(s)

Ácido Cítrico; Almidón; Almidón/química; Ácido Cítrico/química; Geles/química; Módulo de Elasticidad; Enlace de Hidrógeno; Reología

Palabras clave

Rheological properties; Starch modification; Synergistic crosslinking

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Almidón / Ácido Cítrico Idioma: En Año: 2024 Tipo del documento: Article

Texto completo

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Almidón / Ácido Cítrico Idioma: En Año: 2024 Tipo del documento: Article