Regulation of corn starch gel's rheological properties and entanglement behavior by spring-dextrin with different degrees of polymerization

Food Hydrocolloids 2026

View at publisher
Authors: Qirong Li, Wenxiu Zhao, Songye Jun, Jiugang Yuan, Bomou Ma, Jing Su, Jin Xu (31283)
DOI: 10.1016/j.foodhyd.2026.112676
Cited by: 2
References: 54

Fields of Study & Subjects

Food composition and properties Polysaccharides Composition and Applications Rheology and Fluid Dynamics Studies

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
178
Pages
112676–112676
Publication date
18 March 2026
Language
EN