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Potato starch paste modulates the rheological/textural properties of sweet potato starch gel: dependence on potato starch particle size
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DOI：10.1016/j.foostr.2026.100525.png)
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Abstract
En 中文
• Hardness of large potato starch paste/sweet potato starch gel is the highest. • Small potato starch paste/sweet potato starch noodle displays lowest cooking loss. • Pores size for the three gels are granule size depended of potato starch.
Keywords:
Potato starch
Sweet potato starch
Rheological properties
Textural properties
Particle size
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