Shear-induced synergistic effects of konjac glucomannan and waxy potato starch on viscosity and gel strength

Published 2020 View Full Article

Authors

Keywords

Konjac glucomannan, Waxy potato starch, Shear-induced gel, Double helices, Rheological properties

Journal

FOOD HYDROCOLLOIDS

Volume 114, Issue -, Pages 106540

Publisher

Elsevier BV

Online

2020-12-17

DOI

10.1016/j.foodhyd.2020.106540

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