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Thermal-induced tapioca starch/yeast protein composite gels for texture-modified food design: effect of component ratio on gel strength, viscoelasticity and microstructure of protein-filled starch network

Zhiyu Zou; Yiqian Yang; Jieling Chen; Ming Du; Keke Lu; Yaqiu Kong; Xuxu Li; Qilin Huang
Food Research International · Vol. 243 · pp. 120409 · 2026
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Abstract

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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-11-01
Publication Year2026
Volume243
Pages120409
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2026.120409
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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