2021peer-reviewed34 citations
Eggshell powder improves the gel properties and microstructure of pea starch-Mesona chinensis Benth polysaccharide gels
Liyuan Rong, Mingyue Shen, Hui‐Liang Wen, Wenhao Xiao, Jinwang Li, Jianhua Xie
Food Hydrocolloids
Concepts
Fourier transform infrared spectroscopyPolysaccharideStarchMicrostructureRheologyChemistryDynamic mechanical analysisPea protein