Strategy to enhance the texture, anti-aging property, and rheological property of starch gel: Blending of glutinous rice starch with hydroxypropyl starch

Food Chemistry 2026

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Authors: Lu Huang, Siyuan Shao, Y. T. Liang, Qiangzhong Zhao, Mouming Zhao

DOI: 10.1016/j.foodchem.2026.148567

Cited by: 7

References: 38

Fields of Study & Subjects

Food composition and properties Nanocomposite Films for Food Packaging Microencapsulation and Drying Processes

References 38