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Jul 2026

Improving the quality attributes of potato starch gel through combined pre-drying and short-term retrogradation.

To circumvent the health risks associated with traditional alum in potato starch noodles, this study applied physical modification of potato starch gels through moisture regulation (10%-60%) combined with short-term retrogradation (12h). Results showed that the gel with 30% moisture content after retrogradation formed...

Hao Li, Yuting He, Zihui Xu et al. · 0 citations
Jul 2026

Interpenetrating network emulsion gels prepared from polysaccharides and pea proteins: effect of polysaccharide charge on rheology, freeze-thaw stability, and dysphagia characteristics.

Interpenetrating network emulsion gels were fabricated from pea protein isolate (PPI) and polysaccharides with different charges: anionic Artemisia sphaerocephala Krasch gum (ASKG) or neutral curdlan (CURD). Microstructure, molecular interactions, rheology, texture, water holding capacity (WHC), cooking properties, and...

Yuehan Shan, Qian-Xun Kong, Hongying Tong et al. · 1 citation

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