Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels
Cong Min, Wenhui Ma, Jiwei Kuang, Junrong Huang, Youling L. Xiong
Topics & Concepts
Composite numberMicrostructureStarchChemistryAmyloseGranule (geology)Network structureChemical engineeringModulusMaterials scienceFood scienceComposite materialCrystallographyMachine learningComputer scienceEngineeringFood composition and propertiesProteins in Food SystemsFood and Agricultural Sciences