Effects of Ultrasonic Treatment and Sucrose Addition on the Rheological Properties of Gelatin/Modified Starch Blends during Sol-Gel Transition

ZHU Jian-hua; ZOU Xiu-rong; LIU Ri-bin; SHAN Bin; LI Chun-fen

doi:10.13982/j.mfst.1673-9078.2019.6.012

Home>Articles>Effects of Ultrasonic Treatment and Sucrose Addition on the Rheological Properties of Gelatin/Modified Starch Blends during Sol-Gel Transition

DOI: 10.13982/j.mfst.1673-9078.2019.6.012

Effects of Ultrasonic Treatment and Sucrose Addition on the Rheological Properties of Gelatin/Modified Starch Blends during Sol-Gel Transition

ZHU Jian-hua

ZOU Xiu-rong

LIU Ri-bin

SHAN Bin

LI Chun-fen

Machine-generated Keywords：

Publication Date：2019-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：9( 84-91,153 )

Modern Food Science & Technology

PKUISTICEI

ISSN：1673-9078

Year, Vol.(Issue)：2019,35(6)