Effects of Tremella fuciformis Mushroom Polysaccharides on Structure, Pasting, and Thermal Properties of Chinese Chestnuts (Castanea henryi) Starch Granules under Different Freeze–Thaw Cycles

The purpose of this study was to investigate the effect of Tremella fuciformis polysaccharides on the physicochemical properties of freeze–thawed cone chestnut starch. Various aspects, including water content, crystallinity, particle size, gelatinization, retrogradation, thermal properties, rheologi...

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Detalles Bibliográficos
Autores principales: Zhuang, Weijing, Zheng, Shuyi, Chen, Feng, Gao, Shujuan, Zhong, Meifang, Zheng, Baodong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670311/
https://www.ncbi.nlm.nih.gov/pubmed/38002176
http://dx.doi.org/10.3390/foods12224118

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670311/
https://www.ncbi.nlm.nih.gov/pubmed/38002176
http://dx.doi.org/10.3390/foods12224118

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