Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation

Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation

Potato starch is widely utilized in the food industry. Gamma irradiation is a cost-effective and environmentally friendly method for starch modification. Nevertheless, there is a scarcity of comprehensive and consistent knowledge regarding the physicochemical characteristics of high-dose gamma-irrad...

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Bibliographic Details
Main Authors:	Zhangchi Peng, Xuwei Wang, Zhijie Liu, Liang Zhang, Linrun Cheng, Jiahao Nia, Youming Zuo, Xiaoli Shu, Dianxing Wu
Format:	Article
Language:	English
Published:	MDPI AG 2024-11-01
Series:	Gels
Subjects:	irradiation modification starch properties amylopectin structure paste texture concanavalin A
Online Access:	https://www.mdpi.com/2310-2861/10/12/763
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