Phase separation affects the rheological properties of starch dough fortified with fish actomyosin

Starch and protein are common polymers in food, and their phase separation often occurs during food processing. Protein-fortified starch dough can be considered as a triple phase separation system, and the effect of phase separation on dough rheology warrants further research. In this study, starch...

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Detalles Bibliográficos
Autores principales: Mi, Geng, Wang, Tian, Li, Jianrong, Li, Xuepeng, Xie, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8695371/
https://www.ncbi.nlm.nih.gov/pubmed/35423417
http://dx.doi.org/10.1039/d0ra10236a

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8695371/
https://www.ncbi.nlm.nih.gov/pubmed/35423417
http://dx.doi.org/10.1039/d0ra10236a

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