Control of starch gel properties by shear-induced disruption of gelatinized swollen starch granule integrity

作者：Ruoyu Jia, Xiaoyang He, David Julian McClements, Yang Qin, Liu Xiong, Lei Dai, Qingjie Sun · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111528 · 被引用次数：17 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Advanced Cellulose Research Studies