Work

Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch

Year: 2023

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2023.137510

Authors: Yang Zhuang, Yudong Wang, Hong Yang

Institution: Huazhong Agricultural University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Ministry of Science and Technology of the People's Republic of China, National Key Research and Development Program of China

Award: G6941941770

OpenAlex ID: W4386840305

FWCI: 7.897

Cites: 36

Cited by: 55

Related to: 10