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A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made

Jiaxu Liu1, Baojun Xu1

  • 1Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China.

Food Chemistry
|June 17, 2019
PubMed

Keywords:
Binary gelsEdible gumsFunctional propertiesMethyl-Cyclo-Hepta-Amylose (PubChem CID: 16741247)StarchesSynergistic effects

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