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The dynamic changes in physicochemical properties, functionalities, and gel properties of the starch-konjac gum mixture during the melting process: Based on three typical melting temperatures of DSC

Author:

Chen Zhang,Xin-Yu Li,Jing-Jing Li,Yu-Yan Zhang,Chu-Yun Wu,Zhi-Juan Wang,Ling-Zhi Zhang,Chunsen Wu,Qiao-Quan Liu,Jian-Ya Qian

Publication:

Food Hydrocolloids

Publisher:

Elsevier

Date:

January 2025

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