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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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Detalles Bibliográficos
Autores principales:	Wang, Jiaxun, Zhang, Shanshan, Wang, Nan, Fan, Hongxiu, Wang, Hanmiao, Liu, Tingting
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453834/ https://www.ncbi.nlm.nih.gov/pubmed/37628114 http://dx.doi.org/10.3390/foods12163115

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