Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels
Xiaoyun Zhao, Xiaofen Wang, Xuxu Li, Lingjun Zeng, Junli Huang, Qilin Huang, Binjia Zhang
Topics & Concepts
StarchMicrostructureComposite numberRheologyMaterials scienceTexture (cosmology)Modified starchViscosityChemical engineeringStarch gelatinizationEnthalpyChemistryComposite materialFood scienceThermodynamicsComputer scienceEngineeringPhysicsArtificial intelligenceImage (mathematics)Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems