SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Research progress in effects of hydrocolloid on the physicochemical properties of starch
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    Abstract:

    Addition of hydrocolloid improved the quality of food, reduced the cost and extended the shelf-life. Numerous studies showed that the effect of hydrocolloid on the physicochemical properties of starch varied with its own properties. The effects of factors on the physicochemical properties of starch and the research progress in the related mechanisms were investigated, which laid a theoretical foundation for the application of food additives in food industry.

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  • Received:
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  • Online: May 19,2015
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