Effect of Sand-Frying-Triggered Puffing on the Multi-Scale Structure and Physicochemical Properties of Cassava Starch in Dry Gel

This study revealed the underlying mechanisms involved in the puffing process of dried cassava starch gel by exploring the development of the puffed structure of gel upon sand-frying, chiefly focused on the changes in the multi-scale structure and the physicochemical properties of starch. The result...

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Detalles Bibliográficos
Autores principales: He, Yonglin, Ye, Fayin, Li, Sheng, Wang, Damao, Chen, Jia, Zhao, Guohua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8699278/
https://www.ncbi.nlm.nih.gov/pubmed/34944515
http://dx.doi.org/10.3390/biom11121872

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8699278/
https://www.ncbi.nlm.nih.gov/pubmed/34944515
http://dx.doi.org/10.3390/biom11121872

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