Structure-function relationship between galactomannans and their effects on freeze-thaw stability, retrogradation, and texture of corn starch gels during cold storage.

Xie, Fan; Yuan, Chunmei; Zhang, Hui; Wu, Yan; Ai, Lianzhong

Xie, Fan; Yuan, Chunmei; Zhang, Hui; Wu, Yan; Ai, Lianzhong.

Afiliação

Xie F; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Yuan C; Yunnan Maodouli Group Food Co., Ltd., Yuxi 653100, China.
Zhang H; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Wu Y; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
Ai L; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China. Electronic address: ailianzhong1@126.com.

Food Chem ; 398: 133915, 2023 Jan 01.

Article em En | MEDLINE | ID: mdl-35988417

Assuntos

Amido; Zea mays; Galactose/análogos & derivados; Géis/química; Humanos; Mananas/química; Amido/química; Relação Estrutura-Atividade; Viscosidade; Zea mays/química

Palavras-chave

Freezethaw stability; Galactomannans; Retrogradation; Structurefunction relationship; Texture

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Zea mays Limite: Humans Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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