Enhancement of Starch Gel Properties Using Ionic Synergistic Multiple Crosslinking Extrusion Modification

Enhancement of Starch Gel Properties Using Ionic Synergistic Multiple Crosslinking Extrusion Modification

Crosslinking is a promising method to modulate the gel properties of food-grade starch gels. Still, the poor crosslinking effect of a single type of crosslinker limits the application of this method in starch gel modification. In this study, an Ca<sup>2+</sup> synergistic multiple crossl...

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Bibliographic Details
Main Authors: Wenguang Wei, Min Wu, Tianqi Zhang, Xun Zhang, Weike Ren, Tao He
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
cationic synergistic
multiple crosslinking
starch modification
rheological properties
extrusion
Online Access:https://www.mdpi.com/2304-8158/13/1/24

Internet

https://www.mdpi.com/2304-8158/13/1/24

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