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Updated: Sep 10, 2025

High-Contrast and Fast Photorheological Switching of a Twist-Bend Nematic Liquid Crystal
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Temperature-Mediated Gel Texture Transformation in Starch Noodles: In Respect of Glass Transition Temperature Tg'

Hongxiao Liu1,2, Qing Hu1,2, Sha Yang2

  • 1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.

Gels (Basel, Switzerland)
|August 28, 2025
PubMed
Abstract

Keywords:
enzymatic hydrolysisscanning electron microscopystarch noodlestexture

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