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Thermal aging treatment of starch-based straws: The role of temperature-time effects on structure and functional

Chuanjin Xia1, Jinyu Zhang2, Li Guo1

  • 1Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province, China.

Food Chemistry
|January 14, 2026
PubMed

Keywords:
Biodegradable strawsRelative crystallinityStarchTemperatureThermal aging

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