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
Fuente:
Food Research International
Publication date: 1 November 2026Source: Food Research International, Volume 243, Part 2Author(s): Zhiyu Zou, Yiqian Yang, Jieling Chen, Ming Du, Keke Lu, Yaqiu Kong, Xuxu Li, Qilin Huang