Studies on starch-water interactions by NMR relaxation, thermogravimetric analysis, and their relationship with the viscoelastic properties of rice pasta dough enriched with egg preparations

Carbohydrate Polymers 2026

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Authors: Magdalena Witek, M. Krzystyniak, Ireneusz Maciejaszek, J. Banas
DOI: 10.1016/j.carbpol.2026.125017
Cited by: 2
References: 50

Fields of Study & Subjects

Food composition and properties Polysaccharides Composition and Applications Proteins in Food Systems

Publication details

Journal / source
Carbohydrate Polymers
Publisher
Elsevier BV
Volume
380
Pages
125017–125017
Publication date
26 January 2026
Language
EN