Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds
Hua‐Min Liu, Wenbo Miao, Rui Wang, Nan Chen, Shiyuan Ma, Xue‐De Wang
Topics & Concepts
SyneresisStarchRetrogradation (starch)Differential scanning calorimetryAmyloseRheologyRheometryFood scienceChemistryMaterials scienceShear thinningComposite materialPhysicsThermodynamicsFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems