Research on corn starch and black bean protein isolate interactions during gelatinization and their effects on physicochemical properties of the blends
Bin Song, Xiuying Xu, Jingyao Hou, Meihong Liu, Yi Ning, Chengbin Zhao, Jingsheng Liu
Topics & Concepts
StarchStarch gelatinizationCrystallinityRheologyChemistryFourier transform infrared spectroscopyChemical engineeringViscosityMicrostructureFood scienceHydrogen bondParticle sizeApparent viscosityEnthalpyMaterials scienceMoleculeCrystallographyOrganic chemistryComposite materialThermodynamicsPhysical chemistryPhysicsEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications