Influence of pectin esterification degree on the characteristics of <scp><i>indica</i></scp> rice starch‐pectin composite gels
The addition of pectin with various DEs could influence the gelatinization, structural and retrogradation characteristics of indica rice starch, and could also improve the quality and storage stability of starch gels, promoting the use of pectin in indica rice starch-based products. © 2025 Society of Chemical Industry.
Authors
- Wen Xiao (ORCID: https://orcid.org/0000-0001-9842-8969)
- Shengjun Han
- Zhi Zheng (ORCID: https://orcid.org/0000-0003-4879-2732)
- Niannian Wang (ORCID: https://orcid.org/0000-0003-4879-6936)
- Yuanji Zhang (ORCID: https://orcid.org/0000-0002-5398-7588)
- Liang Wu
- Xuefei Yang (ORCID: https://orcid.org/0000-0002-0986-2745)
- Yuting Song (ORCID: https://orcid.org/0000-0003-0073-4226)
Institutions
- Hefei University of Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-04-02
- DOI
- https://doi.org/10.1002/jsfa.14255
- Citations
- 3
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 3.36