Effects of molecular entanglements in amylopectin on the anti-thixotropy, gel properties and viscosity properties

Zhang, Bo; Bai, Yuxiang; Li, Xiaoxiao; Wang, Yanli; Dong, Jingjing; Jin, Zhengyu

doi:10.1016/j.foodhyd.2024.110115

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.110115

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Effects of molecular entanglements in amylopectin on the anti-thixotropy, gel properties and viscosity properties

Bo Zhang,

Yuxiang Bai,

Xiaoxiao Li

et al.

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Effects of molecular entanglements in amylopectin on the anti-thixotropy, gel properties and viscosity properties

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References 43 publications

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