Publication | Closed Access
Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure
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Citations
41
References
2022
Year
Food ChemistryBiopolymer GelEngineeringCorn Starch GelBiotechnologyPulsed Electric FieldFood EngineeringFood ProcessingElectric Field-assisted EsterificationBiomolecular EngineeringHealth Sciences
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