Mechanisms by which different structures and compositions of exogenous proteins modulate the physicochemical properties of rice starch gels and the textural characteristics of rice noodles

Bookmark (0)
Please login to bookmark Close

Publication date: May 2026

Source: Food Hydrocolloids, Volume 174

Author(s): Chenchen Wu, Chunyan Jia, Ming Wu, Zhuohang Li, Guang Zhang, Xiaofei Liu, Na Zhang

​Publication date: May 2026Source: Food Hydrocolloids, Volume 174Author(s): Chenchen Wu, Chunyan Jia, Ming Wu, Zhuohang Li, Guang Zhang, Xiaofei Liu, Na Zhang Read More