Eggshell powder improves the gel properties and microstructure of pea starch-Mesona chinensis Benth polysaccharide gels
Liyuan Rong, Mingyue Shen, Hui‐Liang Wen, Wenhao Xiao, Jinwang Li, Jianhua Xie
Topics & Concepts
Fourier transform infrared spectroscopyPolysaccharideStarchMicrostructureRheologyChemistryDynamic mechanical analysisPea proteinChemical engineeringNuclear chemistryMaterials scienceFood scienceCrystallographyPolymerBiochemistryOrganic chemistryComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls