The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization

作者：Meifang Zhong, Chao Ni, Naixia Gong, Xiantong Wu, Yixuan Wu, Mingchun Du, Zebin Guo, Kaibo Deng, Xu Lu · 发表于：International Journal of Biological Macromolecules · 年份：2025 · DOI：10.1016/j.ijbiomac.2025.148155 · 被引用次数：5 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Freezing and Crystallization Processes