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Le Thanh-Blicharz J, Lewandowicz J, Małyszek Z, Baranowska HM, Kowalczewski PŁ. Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels. Gels 2022; 8:720. [PMID: 36354628 PMCID: PMC9689880 DOI: 10.3390/gels8110720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/03/2022] [Accepted: 11/07/2022] [Indexed: 07/29/2023] Open
Abstract
Aerogels are of increasing interest because of their exceptionally large surface area, porous structure, and low weight. Despite the significant increase in interest in the subject of starch-based aerogels, the number of detailed studies is rather scarce, which is especially evident in the case of chemically modified derivatives. Therefore, the study aims to evaluate the physicochemical properties of aerogels from chemically modified potato starch preparations (E 1422 and E 1450) obtained both from normal and waxy starches. Aerogels were prepared through the retrogradation of starch pastes followed by the gradual replacement of water with ethyl alcohol. The obtained preparations were characterized in terms of their bulk density, oil-binding capacity, as well as the texture and rheological properties of the formed pastes. Moreover, their usefulness was evaluated in an emulsion system employing rheological and low-field NMR methods. The obtained aerogels were characterized by a lower bulk density of 0.18-0.59 g/cm3 and 5.4-6.6 times higher oil-binding capacity compared to native potato starch. The chemical modification of starch helped to further alter the functional properties of the obtained aerogels, making them more effective oil binders, emulsifiers, and stabilizers (increasing the stability from 55 to 90%), which was especially evident for E 1450 preparation. Amylose content improved the aerogel properties, as waxy preparations were characterized by worse functional properties with the only exception of improved thickening ability. The most beneficial properties for the preparation of emulsions were observed for the aerogel obtained based on E 1450 normal potato starch.
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Affiliation(s)
- Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 40 Starołęcka St., 61-361 Poznań, Poland
| | - Jacek Lewandowicz
- Institute of Logistics, Poznan University of Technology, 2 Jacka Rychlewskiego St., 60-965 Poznań, Poland
| | - Zuzanna Małyszek
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 40 Starołęcka St., 61-361 Poznań, Poland
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
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Le Thanh-Blicharz J, Lewandowicz J, Małyszek Z, Kowalczewski PŁ, Walkowiak K, Masewicz Ł, Baranowska HM. Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration. Foods 2021; 10:foods10112724. [PMID: 34829006 PMCID: PMC8623613 DOI: 10.3390/foods10112724] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/02/2021] [Accepted: 11/03/2021] [Indexed: 12/12/2022] Open
Abstract
Aerogels are highly porous materials that are prepared by removing water held within a hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently, there has been much interest in the preparation of aerogels from biopolymers, including starch. The applicability of native starches in the food industry is partially limited; therefore, the functional properties of starch are often improved by means of physical and/or chemical modification. The aim of the work was the analysis of molecular dynamics and the transport of water in aerogels obtained from native and chemically modified potato starches of the normal and waxy variety. Chemical modification with OSA (E 1450) as well as cross-linking with adipic anhydrite and acetylation (E 1422) had no significant impact on the hydration of potato starch aerogels as well as equilibrium water activity. The introduction of chemical moieties into starch macromolecules led to the improved binding of water by the biopolymer matrix; this was especially evident in the case of waxy starch derivatives. A increase in the amylopectin-to-amylose ratio of starch used for production of aerogels resulted in a decrease of equilibrium water activity along with spin-lattice relaxation time.
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Affiliation(s)
- Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology–State Research Institute, 40 Starołęcka St., 61-361 Poznań, Poland; (Z.M.); (P.Ł.K.)
- Correspondence: (J.L.T.-B.); (H.M.B.)
| | - Jacek Lewandowicz
- Faculty of Engineering Management, Poznan University of Technology, 2 Jacka Rychlewskiego St., 60-965 Poznań, Poland;
| | - Zuzanna Małyszek
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology–State Research Institute, 40 Starołęcka St., 61-361 Poznań, Poland; (Z.M.); (P.Ł.K.)
| | - Przemysław Łukasz Kowalczewski
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology–State Research Institute, 40 Starołęcka St., 61-361 Poznań, Poland; (Z.M.); (P.Ł.K.)
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St, 60-624 Poznań, Poland
| | - Katarzyna Walkowiak
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland; (K.W.); (Ł.M.)
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland; (K.W.); (Ł.M.)
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland; (K.W.); (Ł.M.)
- Correspondence: (J.L.T.-B.); (H.M.B.)
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Kowalczewski PŁ, Walkowiak K, Masewicz Ł, Smarzyński K, Thanh-Blicharz JL, Kačániová M, Baranowska HM. LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage. FOOD SCI TECHNOL INT 2021; 27:776-785. [PMID: 33444100 DOI: 10.1177/1082013220987914] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder (CP) on the water behavior studied by the 1H NMR method, as well as the texture of gluten-free bread during 6-day storage. It was noticed that the bread crumb containing CP has lower water transport rate than the control bread crumb, while concluding that 2% CP stabilizes water transport throughout the entire staling time range. The NMR analyzes showed that the initial T21 values are the higher, the more starch has been replaced with the CP, however, after 6 days of storage, all tested samples are characterized by similar values of the T21 parameter. A decrease in long component of spin-spin relaxation time T22 during storage was also observed. It has been noted that the replacement of starch to 2% and 6% CP causes an increase in the molecular dynamics of water. The less starch present, the greater the potential for bulk molecules to move. The observed changes at the molecular level resulted in macroscopic changes in the texture of the bread. After analyzing the hardness parameter of the tested breads, it was found that on the day of baking, bread without the addition of CP had significantly higher values of this parameter than breads with CP. For the sample without CP, the highest increase in total hardness change (123.93%) was noted during storage, which indicates the fastest texture change process. Based on the results obtained, it can be concluded that the use of cricket powder to enrich gluten-free bread can not only improve the nutritional value, but also effectively delay the process of bread staling.
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Affiliation(s)
| | - Katarzyna Walkowiak
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Krzysztof Smarzyński
- Students' Scientific Club of Food Technologists, Poznań University of Life Sciences, Poznań, Poland
| | | | - Miroslava Kačániová
- Faculty of Horticulture and Landscape Engineering, Department of Fruit sciences, Viticulture and Enology, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic.,Department of Bioenergy and Food Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Rzeszow, Poland
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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Le Thanh-Blicharz J, Lewandowicz J. Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices. Foods 2020; 9:E1073. [PMID: 32781773 PMCID: PMC7464650 DOI: 10.3390/foods9081073] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 08/03/2020] [Accepted: 08/04/2020] [Indexed: 12/23/2022] Open
Abstract
Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological properties of various starches, the rational choice of thickener appears to be an extremely difficult task. The aim of the work is to systemize the information on the rheological properties of most popular starches in matrices of various food products, applying principal component and cluster analyses. The investigated material is potato and corn starch of the normal and waxy varieties. Binary mixtures containing salts or sweetening agents, as well as four different food products (ketchup, mayonnaise, pudding, and jelly), are investigated. It was found that compared to normal varieties, waxy starches reveal many similar rheological properties in all investigated models and food systems. Furthermore, in most applications, one waxy starch variety may be substituted by another, with no significant impact on the rheological properties and texture of the food product. Moreover, waxy starch preparations are less altered by the presence of cosolutes, i.e., salts and sugar alcohols. Starch model systems were proven to be useful only for rapid thickener screening tests and cannot be recommended as a final reference for the quality design of food products.
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Affiliation(s)
- Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology, Starołęcka 40, 61-361 Poznań, Poland
| | - Jacek Lewandowicz
- Faculty of Engineering Management, Poznań University of Technology, Jacka Rychlewskiego 2, 60-965 Poznań, Poland;
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Hęś M, Szwengiel A, Dziedzic K, Le Thanh-Blicharz J, Kmiecik D, Górecka D. The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products. J Food Sci 2017; 82:882-889. [DOI: 10.1111/1750-3841.13682] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 02/02/2017] [Accepted: 02/03/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Marzanna Hęś
- Dept. of Food Service and Catering; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Artur Szwengiel
- Inst. of Food Technology of Plant Origin; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Krzysztof Dziedzic
- Dept. of Pediatric Gastroenterology and Metabolic Diseases; Poznan Univ. of Medical Sciences; Szpitalna 33/27 60-572 Poznań Poland
| | - Joanna Le Thanh-Blicharz
- Dept. of Food Concentrates and Starch Products; prof. Wacław Dąbrowski Inst. of Agricultural and Food Biotechnology; Starołęcka 40 61-361 Poznań Poland
| | - Dominik Kmiecik
- Dept. of Food Service and Catering; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Danuta Górecka
- Dept. of Food Service and Catering; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
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Le Thanh-Blicharz J, Błaszczak W, Szwengiel A, Paukszta D, Lewandowicz G. Molecular and Supermolecular Structure of Commercial Pyrodextrins. J Food Sci 2016; 81:C2135-42. [PMID: 27447364 DOI: 10.1111/1750-3841.13401] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2015] [Revised: 06/08/2016] [Accepted: 06/17/2016] [Indexed: 11/30/2022]
Abstract
Size exclusion chromatography with triple detection as well as infrared spectroscopy studies of commercially available pyrodextrins proved that these molecules are characterized not only by significantly lower molecular mass, in comparison to that of native starch, but also by increased branching. Therefore, pyrodextrins adopt a very compact structure in solution and show Newtonian behavior under shear in spite of their molecular masses of tens of thousands Daltons. The results also indicate that 50% reduction of digestibility of pyrodextrins is, to a minor extent, caused by formation of low-molecular color compounds containing carbonyl functional groups. The main reason is, as postulated in the literature, transglycosidation that leads to decreased occurrence of α-1,4-glycoside bonds in the molecular structure. In the process of dextrinization starch also undergoes changes in supermolecular structure, which, however, have no influence on digestibility. Likewise, the effect of formation of low-molecular colorful compounds containing carbonyl groups is not crucial.
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Affiliation(s)
- Joanna Le Thanh-Blicharz
- Dept. of Food Concentrates and Starch Products, Prof Wacław Dąbrowski Inst. of Agricultural and Food Biotechnology, Poznań, Poland.
| | - Wioletta Błaszczak
- Inst. of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland
| | - Artur Szwengiel
- Inst. of Food Technology of Plant Origin, Poznań Univ. of Life Sciences, Poznań, Poland
| | - Dominik Paukszta
- Inst. of Chemical Technology and Engineering, Poznań Univ. of Technology, Poznań, Poland
| | - Grażyna Lewandowicz
- with Dept. of Biotechnology and Food Microbiology, Poznań Univ. of Life Sciences, Poznań, Poland
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Le Thanh-Blicharz J, Sip A, Malcher A, Prochaska K, Lewandowicz G. The effect of surface activity of pyrodextrins on their assimilability by selected strains of bacteria from genusLactobacillus. STARCH-STARKE 2014. [DOI: 10.1002/star.201400155] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products; Prof Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; 40 Starołęcka Street Poznań Poland
| | - Anna Sip
- Department of Biotechnology and Food Microbiology; Poznan University of Life Science; 48 Wojska Polskiego Street Poznań Poland
| | - Agnieszka Malcher
- Department of Reproductive Biology and Stem Cells, Institute of Human Genetics; Polish Academy of Sciences; 32 Strzeszynska Street Poznan Poland
| | - Krystyna Prochaska
- Institute of Chemical Technology and Engineering; Poznań University of Technology; 4 Berdychowo Street Poznań Poland
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology; Poznan University of Life Science; 48 Wojska Polskiego Street Poznań Poland
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Le Thanh-Blicharz J, Anioła J, Kowalczewski P, Przygoński K, Zaborowska Z, Lewandowicz G. Type IV resistant starch increases cecum short chain fatty acids level in rats. Acta Biochim Pol 2014; 61:109-114. [PMID: 24644553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2013] [Revised: 02/19/2014] [Accepted: 02/21/2014] [Indexed: 06/03/2023]
Abstract
Resistant starches are type of dietary fibers. However, their physiological effects depend on the way they resist digestion in the gastrointestinal tract. The objective of this study was to examine the hypothesis that new type of RS4 preparations, of in vitro digestibility of about 50%, obtained by cross-linking and acetylation, acts as a prebiotic by increasing short chain fatty acids content in cecum digesta. The rats were fed with diet containing pregelatinized, cross-linked and acetylated starches as a main carbohydrate source. Pregelatinized, but not chemically modified, potato starch was used in the composition of the control diet. After two weeks of experiment the increase of short chain fatty acids contents in ceceum digesta was observed. The intake of starch A, cross-linked only with adipic acid, resulted in increase of about 40% of short chain fatty acids content, whereas starch PA cross-linked with sodium trimetaphosphate and adipic acid of about 50%. The utmost twofold increase was observed in the case of the production of propionic acid. In contrast, the content of butyric acid increased (12%) only as an effect of consumption of starch PA and even decreased (about 30%) in case of starch A. Both RS4 starches caused an increase of the production of acetic acid by more than 40%. No changes in serum biochemistry, liver cholesterol and organ weights of rats were stated.
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Affiliation(s)
- Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products in Poznań, Institute of Agricultural and Food Biotechnology, Warszawa, Poland
| | - Jacek Anioła
- Department of Human Nutrition and Hygiene, Poznań University of Life Sciences, Poznań
| | - Przemysław Kowalczewski
- Department of Biotechnology and Food Microbiology, Poznań University of Life Science, Poznań, Poland
| | - Krzysztof Przygoński
- Department of Food Concentrates and Starch Products in Poznań, Institute of Agricultural and Food Biotechnology, Warszawa, Poland
| | - Zofia Zaborowska
- Department of Food Concentrates and Starch Products in Poznań, Institute of Agricultural and Food Biotechnology, Warszawa, Poland
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Science, Poznań, Poland
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Le Thanh-Blicharz J, Anioła J, Kowalczewski P, Przygoński K, Zaborowska Z, Lewandowicz G. Type IV resistant starch increases cecum short chain fatty acids level in rats. Acta Biochim Pol 2014. [DOI: 10.18388/abp.2014_1931] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Resistant starches are type of dietary fibers. However, their physiological effects depend on the way they resist digestion in the gastrointestinal tract. The objective of this study was to examine the hypothesis that new type of RS4 preparations, of in vitro digestibility of about 50%, obtained by cross-linking and acetylation, acts as a prebiotic by increasing short chain fatty acids content in cecum digesta. The rats were fed with diet containing pregelatinized, cross-linked and acetylated starches as a main carbohydrate source. Pregelatinized, but not chemically modified, potato starch was used in the composition of the control diet. After two weeks of experiment the increase of short chain fatty acids contents in ceceum digesta was observed. The intake of starch A, cross-linked only with adipic acid, resulted in increase of about 40% of short chain fatty acids content, whereas starch PA cross-linked with sodium trimetaphosphate and adipic acid of about 50%. The utmost twofold increase was observed in the case of the production of propionic acid. In contrast, the content of butyric acid increased (12%) only as an effect of consumption of starch PA and even decreased (about 30%) in case of starch A. Both RS4 starches caused an increase of the production of acetic acid by more than 40%. No changes in serum biochemistry, liver cholesterol and organ weights of rats were stated.
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Le Thanh-Blicharz J, Małyszek Z, Szwengiel A, Zięba T, Lewandowicz G. Sodium salt of starch octenylsuccinate as an emulsifier in "light" type mayonnaises. Acta Sci Pol Technol Aliment 2012; 11:265-271. [PMID: 22744947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
INTRODUCTION The E 1450 sodium salt of starch octenylsuccinate which exhibits emulsifying properties is used as food additive and is also recommended as yolk replacer in the process of mayonnaise production. Commercial E 1450 preparations reveal excellent functional properties in mayonnaise production. However, sodium salt of starch octenylsuccinate produced in the course of the suspension process (as well as the product of its hydrolysis in a membrane reactor), despite high surface activity, is unsuitable for this purpose. Therefore, a hypothesis was put forward that the cause of the unsuitability of these preparations for mayonnaise production is their improper profile of molecular mass distribution and the objective of this study was to verify the above thesis. MATERIAL AND METHODS E 1450 preparations of different degree of substitution obtained alternately by means of reactive extrusion or enzymatic hydrolysis preceded by esterification in suspension were investigated. Preparations were characterised physico-chemically by determining the degree of substitution, viscosity, emulsifying activity index (EAI) and their capability to stabilise model emulsions (ME). Their molecular mass distribution profiles were determined and their suitability for the manufacture of low-fat mayonnaises was assessed. These investigations were also carried out for mixtures of preparations obtained as a result of a reactive extrusion and hydrolysis of the ester obtained during the suspension process. RESULTS Despite the fact that the preparations obtained in suspension were characterised by 100% values of the ES parameter, all attempts to manufacture with their assistance of mayonnaise by way of a simple substitution in the formulation of dried egg yolk by E 1450 starch failed. Similarly, attempts to manufacture mayonnaise using any of the preparations obtained by means of reactive extrusion or enzymatic hydrolysis of the reaction product in suspension also ended in failure. The only successful solution was the application of equilibrium mixtures of E 1450 preparations obtained by way of reactive extrusion with a hydrolisate. Table 2 collates texture parameters of the obtained mayonnaises. CONCLUSION The performed investigations fully corroborated the correctness of the proposed hypothesis that the suitability of the starch octenylsuccinate sodium salt as an emulsifier for low-fat mayonnaises is associated with the appropriately high polydispersity of this polymer.
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Affiliation(s)
- Joanna Le Thanh-Blicharz
- Institute of Agricultural and Food Biotechnology in Warsaw, Department of Food Concentrates and Starch Products in Poznań, Starołęcka 40, 61-361 Poznań, Poland.
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Le Thanh-Blicharz J, Lewandowicz G, Błaszczak W, Prochaska K. Starch modified by high-pressure homogenisation of the pastes – Some structural and physico-chemical aspects. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.10.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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