Interaction of anthocyanins, soluble dietary fiber and waxy rice starch: Their effect on freeze-thaw stability, water migration, and pasting, rheological and microstructural properties of starch gels
Jia Li, Chun Liu, Na‐Na Wu, Bin Tan
Topics & Concepts
StarchRheologyRetrogradation (starch)Food scienceChemistryViscosityChemical engineeringMaterials scienceAmyloseComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology