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Prevents kudzu starch from agglomeration during rapid pasting with hot water by a non-destructive superheated steam

Jianyong Wu1, Shunqian Xu1, Ying Huang1

  • 1State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.

Food Chemistry
|April 2, 2022
PubMed

Keywords:
AgglomerationKudzu starchMulti-scale structuresPastingSuperheated steamViscoelasticity

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