Work

Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels

Year: 2021

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2021.107391

Authors: Liyuan Rong, Mingyue Shen, Huiliang Wen, Wenhao Xiao, Jinwang Li, Jianhua Xie

Institutions: Nanchang University, State Key Laboratory of Food Science and Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Natural Science Foundation of Jiangxi Province

OpenAlex ID: W3216222499

FWCI: 10.71

Cites: 51

Cited by: 122

Related to: 10