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Paste structure and rheological properties of lotus seed starch-glycerin monostearate complexes formed by

Bingyan Chen1, Zebin Guo1, Shaoxiao Zeng1

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.

Food Research International (Ottawa, Ont.)
|February 2, 2018
PubMed

Keywords:
Glycerin monostearateHigh pressure homogenizationLotus seed starchPaste structureRheological properties

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