Effect of Number of Freeze-Thaw Cycles on the Properties and Structure of Ultrasonically Modified Corn Starch Gel
HAN Rui, XU Xiuying, HOU Jingyao, QI Jiawei, WU Tianhao, XU Zhilingyun, WU Yuzhu, LIU Jingsheng
(National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)
HAN Rui, XU Xiuying, HOU Jingyao, QI Jiawei, WU Tianhao, XU Zhilingyun, WU Yuzhu, LIU Jingsheng. Effect of Number of Freeze-Thaw Cycles on the Properties and Structure of Ultrasonically Modified Corn Starch Gel[J]. FOOD SCIENCE, 2023, 44(2): 9-17.