Hydroxypropyl methylcellulose and hydroxypropyl starch: Rheological and gelation effects on the phase structure of their mixed hydrocolloid system

Publication date: Available online 12 January 2021Source: Food HydrocolloidsAuthor(s): Yanfei Wang, Long Yu, Qingjie Sun, Fengwei Xie

Source: Food Hydrocolloids - January 12, 2021 Category: Food Science Source Type: research