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Classification, gelation mechanism and applications of polysaccharide-based hydrocolloids in pasta products: A review

Jie Li1, Mei Liu1, Guolan Qin1

  • 1National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

International Journal of Biological Macromolecules
|July 24, 2023
PubMed

Keywords:
GelationGluten proteinPasta productPolysaccharide-based hydrocolloidsStarchWater

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