Optimisation of Chitosan-Guar Gum-Whey Protein Formulations for Inhibiting Starch Retrogradation and Enhancing the Quality of Refrigerated Sushi Rice

Food and Bioprocess Technology 2026

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Authors: Wondyfraw Tadele Wonbebo, Piotr Kulawik, Andrzej Szymkowiak, Piotr Zachariasz, A. Stępień, Eskindir Endalew Tadesse, Beata Synkiewicz-Musialska
DOI: 10.1007/s11947-026-04274-5
Cited by: 1
References: 74

Fields of Study & Subjects

Food composition and properties Nanocomposite Films for Food Packaging Food Drying and Modeling

Publication details

Journal / source
Food and Bioprocess Technology
Publisher
Springer Science and Business Media LLC
Volume
19
Issue
4
Publication date
19 February 2026
Language
EN