Effects of Hydroxypropyl and Lactate Esterified Glutinous Rice Starch on Wheat Starch Gel Construction

An investigation was conducted into the impacts of hydroxypropyl glutinous rice starch (HPGRS) and lactate-esterified glutinous rice starch (LAEGRS) on a dilute solution and gel properties of wheat starch (WS) at different proportions (0%, 1%, 3%, 5%, and 10%). The results of dilute solution viscosi...

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Detalles Bibliográficos
Autores principales: Gong, Yongqiang, Gu, Tingting, Zhang, Tiantian, Li, Songnan, Yu, Zhenyu, Zheng, Mingming, Xiao, Yaqing, Zhou, Yibin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9690041/
https://www.ncbi.nlm.nih.gov/pubmed/36354621
http://dx.doi.org/10.3390/gels8110714

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9690041/
https://www.ncbi.nlm.nih.gov/pubmed/36354621
http://dx.doi.org/10.3390/gels8110714

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