The effect rules of MgCl2 and NaCl on the properties of potato starch: The inflection point phenomenon
Chen Zhiguang, Qi Yang, Tong Zhaoguo, Rui Zhou, Huang Junrong, Huayin Pu, Zhong Haixia
Topics & Concepts
StarchPotato starchChemistryInflection pointSalt (chemistry)IonFood sciencePolysaccharideChemical engineeringBiochemistryOrganic chemistryMathematicsEngineeringGeometryFood composition and propertiesNanocomposite Films for Food PackagingPolysaccharides Composition and Applications