The effects of <i>Mesona chinensis</i> Benth gum on the pasting, rheological, and microstructure properties of different types of starches.

Rong, Liyuan; Liu, Wenmeng; Shen, Mingyue; Xiao, Wenhao; Chen, Xianxiang; Yang, Jun; Xie, Jianhua

The effects of Mesona chinensis Benth gum on the pasting, rheological, and microstructure properties of different types of starches.

Rong, Liyuan; Liu, Wenmeng; Shen, Mingyue; Xiao, Wenhao; Chen, Xianxiang; Yang, Jun; Xie, Jianhua.

Afiliación

Rong L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Liu W; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Shen M; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Xiao W; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Chen X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Yang J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Xie J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.

Curr Res Food Sci ; 5: 2287-2293, 2022.

Article en En | MEDLINE | ID: mdl-36439644

Palabras clave

Gel properties; Mesona chinensis Benth gum; Microstructure; Starch

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Curr Res Food Sci Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos

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