Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch

作者：Huishan Shen, Shangzhen Cheng, Zan Cui, Weimin Kang, Yanyan Zhang, Xingli Liu, Hongwei Wang, Hua Zhang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146531 · 被引用次数：10 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Polysaccharides Composition and Applications