The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel
Longchen Shang, Cenlin Wu, Shishuai Wang, Xianling Wei, Bin Li, Jing Li
Topics & Concepts
SyneresisAmylopectinAmyloseChewinessStarchChemistryFood scienceTexture (cosmology)PolysaccharideMicrostructureChemical engineeringMaterials scienceChromatographyBiochemistryImage (mathematics)Computer scienceCrystallographyEngineeringArtificial intelligencePolysaccharides Composition and ApplicationsFood composition and propertiesPolysaccharides and Plant Cell Walls