Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels.

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作者： Joanna,Le Thanh-Blicharz ^[1] ; Jacek,Lewandowicz ^[2] ; Zuzanna,Małyszek ^[1] ; Hanna Maria,Baranowska ^[3] ; Przemysław Łukasz,Kowalczewski ^[4]

作者单位： Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 40 Starołęcka St., 61-361 Poznań, Poland. ^[1] Institute of Logistics, Poznan University of Technology, 2 Jacka Rychlewskiego St., 60-965 Poznań, Poland. ^[2] Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland. ^[3] Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland. ^[4]

关键词 1H NMR chemically modified starch emulsion quality relaxation times rheological properties

DOI 10.3390/gels8110720

PMID 36354628

发布时间 2022-11-26

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Gels (Basel, Switzerland)

2022年8卷11期

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Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels.

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Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels.

Gels (Basel, Switzerland)

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