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Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide

Cong Min, Chong Zhang, Yungang Cao, Hongliang Li, Huayin Pu, Junrong Huang, Youling L. Xiong

2023International Journal of Biological Macromolecules81 citationsDOI

Topics & Concepts

RheologyStarchComposite numberMung beanChemistryPolysaccharideFood scienceDysphagiaChemical engineeringMaterials scienceBiochemistryComposite materialMedicineSurgeryEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications
Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide | Litcius