Influence of starch with different degrees and order of gelatinization on the microstructural and mechanical properties of pectin cryogels: A potential pore morphology regulator.

Feng, Shuhan; Yi, Jianyong; Ma, Youchuan; Bi, Jinfeng

Feng, Shuhan; Yi, Jianyong; Ma, Youchuan; Bi, Jinfeng.

Afiliación

Feng S; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China.
Yi J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China. Electronic address: yijianyong515@126.com.
Ma Y; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China.
Bi J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China. Electronic address: bjfcaas@126.com.

Int J Biol Macromol ; 222(Pt A): 533-545, 2022 Dec 01.

Article en En | MEDLINE | ID: mdl-36174855

Asunto(s)

Criogeles; Almidón; Criogeles/química; Almidón/química; Pectinas/química; Porosidad

Palabras clave

Gelatinization; Pectin cryogel; Starch

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Criogeles Tipo de estudio: Qualitative_research Idioma: En Revista: Int J Biol Macromol Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google