Effects of flaxseed gum/egg white protein-based edible curcumin nanoemulsion coatings on starch retrogradation and quality of fried rice in freeze-thaw treatment
Yanzhen Long, Min Zhang, Chaohui Yang
Topics & Concepts
Food scienceRetrogradation (starch)StarchCurcuminXanthan gumModified starchChemistryEgg whiteAmyloseMaterials scienceBiochemistryRheologyComposite materialFood composition and propertiesFood and Agricultural SciencesProteins in Food Systems