Open access
Oct 2026
Effects of cellulose nanocrystals on the physicochemical and retrogradation properties of pea starch
Pea starch (PS), with its high amylose content, is prone to retrogradation, which limits the shelf life of pea-based foods. However, direct evidence linking the dispersion of cellulose nanocrystals (CNCs) to water-state changes in high-amylose legume starch remains limited. The gelation and storage-induced reorganizati...
Shao-Ning Cui, Shao-Qian Cui, Wei Xie et al.
· Food Chemistry: X · 0 citations