Ca(OH)2 induced modification of curdlan via helical disruption and ionic crosslinking enhances the freeze-thaw stability of whole black rice flour-based boba

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Publication date: March 2026

Source: Food Hydrocolloids, Volume 172, Part 1

Author(s): Xinyi Li, Liya Niu, Jiaqian Shu, Yixuan Luo, Jin Tu, Cailin Kong, Jianhui Xiao

​Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 1Author(s): Xinyi Li, Liya Niu, Jiaqian Shu, Yixuan Luo, Jin Tu, Cailin Kong, Jianhui Xiao Read More

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