Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakd...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhai, Yuheng, Xing, Jiali, Luo, Xiaohu, Zhang, Hao, Yang, Kai, Shao, Xingfeng, Chen, Kaihe, Li, Yanan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536014/
https://www.ncbi.nlm.nih.gov/pubmed/34681468
http://dx.doi.org/10.3390/foods10102419

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536014/
https://www.ncbi.nlm.nih.gov/pubmed/34681468
http://dx.doi.org/10.3390/foods10102419

Ejemplares similares