Xiaoyang He1, Zihong Wang2, Daiyong Sun2

  • 1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch University, Murdoch 6150, Western Australia, Australia.

概括

在30%的乙醇中浸泡土豆粉凝10分钟显著提高了它们的机械性能,增加了拉伸应变. 这种简单的方法在食品和材料科学中为高性能粉水凝提供了潜力.