Work

Insights into the effects of frozen storage on the rheology, texture and in vitro digestibility of frozen Liangpi (starch gel food)

Year: 2024

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2024.114904

Authors: Shuaishuai Zheng, Bobo Zhang, Zhilu Ai, Lilin Cheng, Yong Yang

Institutions: Ministry of Agriculture and Rural Affairs, Henan 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: Utah Science Technology and Research, Ministry of Science and Technology of the People's Republic of China, Henan Province Key Laboratory of Fruits and Melons Biology, National Key Clinical Specialty Discipline Construction Program of China, Foundation for Distinguished Young Talents in Higher Education of Henan

Awards: G1670586374, G7530078380, G7594110898

OpenAlex ID: W4401490051

FWCI: 5.319

Cites: 55

Cited by: 20

Related to: 10