Comparison of structures and properties of gels formed by corn starch with fresh or dried Mesona chinensis polysaccharide
Starch is a major dietary carbohydrate, but its digestion properties need to be improved. Mesona chinensis polysaccharides (MCPs) had a unique function in improving the flocculation performance of starch. This study investigated the effects of adding Mesona chinensis polysaccharide extracted from we...
| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Elsevier
2024-01-01
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| Colecção: | Current Research in Food Science |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2665927123002332 |