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Stabilization mechanism of white kidney bean based milk through novel perspectives of endogenous starch

Chunli Kong1, Yixuan Zhang1, Yimei Hu1

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and health, Beijing Technology & Business University (BTBU), Beijing 100048, China.

Food Chemistry: X
|February 10, 2025
PubMed

Keywords:
Emulsion stabilityStarch propertiesViscosityWhite kidney bean

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