The effects of starch molecular weight and chain length distribution on the 0–3 texture levels

作者：Xiaodong Tian, Junrong Huang, Hongliang Li, Chong Zhang, Tao Li, Yue Pan · 发表于：International Journal of Biological Macromolecules · 年份：2025 · DOI：10.1016/j.ijbiomac.2025.143694 · 被引用次数：8 · 研究领域：Esophageal and GI Pathology、Dysphagia Assessment and Management、Food composition and properties