Starch-based hydrogels produced by high-pressure processing (HPP): effect of the strach source and processing time
Starch-based hydrogels are natural polymeric structures of high scientific interest in the food, pharma, and cosmetic sectors. In this work, the effects of the starch source (rice, corn, wheat, and tapioca starch) and processing time (600MPa for 5 and 15 min) on gel formation and on the physical cha...
| Autor principal: | |
|---|---|
| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/21788 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/21788 |