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Functional Additives Enhance Freeze-Thaw Stability and Retard Retrogradation in Wheat-Potato Starch Gels and Crystal

Yongmei Mo1, Qingfei Duan2, Fuhan Xie1

  • 1Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.

Foods (Basel, Switzerland)
|March 14, 2026
PubMed
Abstract

Keywords:
additivescrystal dumpling wrappersfreeze–thaw stabilitystarch retrogradationwheat–potato starch composite gels

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