Effect of Amylose Content on Stability of Maize Starch-Tea Polyphenol Emulsion Gels
Maize starch with different amylose contents and tea polyphenols (TP) were co-heated to prepare maize starch-TP hydrogels, and the hydrogels were used to stabilize food-grade emulsion gels. The effects of amylose contents on the microstructure, rheological behavior and emulsification properties of m...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-006.pdf |