Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli
Ya-Yun Feng, Taihua Mu, Miao Zhang, Mengmei Ma
Topics & Concepts
StarchRheologyPolysaccharideViscoelasticityChemistryUltimate tensile strengthFood sciencePotato starchEgg whiteMaterials scienceBiochemistryComposite materialFood composition and propertiesNanocomposite Films for Food PackagingPolysaccharides Composition and Applications