Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research

Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research

This study investigated the effects of adding different concentrations of TP (tremella polysaccharide) on the water distribution, rheological, thermal, microstructure, and retrogradation properties of WS (wheat starch) gels. The results showed that the starch aging increased during storage, and the...

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Bibliographic Details
Main Authors: Jiaxun Wang, Shanshan Zhang, Nan Wang, Hongxiu Fan, Hanmiao Wang, Tingting Liu
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
wheat starch
tremella polysaccharide
retrogradation properties
Online Access:https://www.mdpi.com/2304-8158/12/16/3115

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