The dynamic changes in physicochemical properties, functionalities, and gel properties of the starch-konjac gum mixture during the melting process: Based on three typical melting temperatures of DSC
Chen Zhang, Xinyu Li, Jingjing Li, Yuyan Zhang, Chu-Yun Wu, Zhijuan Wang, Lingzhi Zhang, Chunsen Wu, Qiaoquan Liu, Jian-Ya Qian
Topics & Concepts
Melting temperatureStarchProcess (computing)ChemistryChemical engineeringMelting pointMaterials scienceFood scienceOrganic chemistryComputer scienceComposite materialEngineeringOperating systemPolysaccharides Composition and ApplicationsFood composition and propertiesProteins in Food Systems