Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch

作者：Huiyu Dun, Hongshan Liang, Fuchao Zhan, Xianling Wei, Yuanyuan Chen, Jiawei Wan, Yanyan Ren, Ling Hu, Bin Li · 发表于：Food Hydrocolloids · 年份：2020 · DOI：10.1016/j.foodhyd.2020.105652 · 被引用次数：71 · 研究领域：Food composition and properties、Food and Agricultural Sciences、Proteins in Food Systems