Exploring characteristics of waxy wheat starches cross-linked at low levels: Insights from pasting, rheological, and textural properties
Zhonghua Gu, Xianying Sha, Xinwei Wang, Renyong Zhao, Reham Khashaba, Jay‐lin Jane, Hongxin Jiang
Topics & Concepts
ThixotropySyneresisRheologyStarchRetrogradation (starch)ChemistryFood scienceViscosityChemical engineeringMaterials scienceAmyloseComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology