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Shao-Qian Cui

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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. · 0 citations

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