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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...

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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

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