Physicochemical properties of Alisma starch
AS has good heat resistance, shear resistance, and gel strength, indicating potential for high-temperature processed foods. Future research should focus on its heat resistance mechanism and broader applications.
Authors
- Yongqiang Wang (ORCID: https://orcid.org/0000-0002-1105-8393)
- Sheng Zhang (ORCID: https://orcid.org/0000-0001-5322-9704)
- Hao Zhang (ORCID: https://orcid.org/0000-0003-0916-8371)
- Fenxia Han
Institutions
- Inner Mongolia Agricultural University (CN)
- Hunan Agricultural Products (China) (CN)
- Henan Institute of Science and Technology (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-01-22
- DOI
- https://doi.org/10.3389/fnut.2025.1513814
- Citations
- 2
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 2.24
Funders
- Key Scientific Research Project of Colleges and Universities in Henan Province