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Modulating texture and retrogradation of potato starch gels with curdlan and gellan gum: Insights from structural characteristics and interaction

Ziping Zeng; Yongxia Fu; Zhenyu Liu; Qun Shen; Yuanlong Chi
Food Research International · Vol. 232 · pp. 118926 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-05-01
Publication Year2026
Volume232
Pages118926
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2026.118926
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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