Synergistic Effects of Sodium Alginate and Locust Bean Gum on Short- and Long-term Retrogradation of Mung Bean Starch

In this study, sodium alginate (SA), locust bean gum (LBG) and mung bean starch (MBS) were used as raw materials. Dynamic rheometer, texture analyzer, differential scanning calorimeter, X-ray diffractometer and low-field nuclear magnetic resonance were used to explore the effects of SA, LBG and SA-L...

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Bibliographic Details

Published in:	Liang you shipin ke-ji
Main Authors:	LUAN Qian-yu, CHEN Yan, ZHANG Yi-xiu, WANG Yu-sheng, YU Zhen, CHEN Hai-hua
Format:	Article
Language:	English
Published:	Academy of National Food and Strategic Reserves Administration 2024-07-01
Subjects:	mung bean starch retrogradation sodium alginate locust bean gum synergistic effects
Online Access:	http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240415