Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization
| Autor: | Chen Zhang, Shi-Yi Wang, Seung-Taik Lim, Ke-Xing Wan, Zhi-Juan Wang, Jian-Ya Qian, Qiao-Quan Liu |
|---|---|
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Food Hydrocolloids. 131:107730 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2022.107730 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect