期刊论文

Tian, YQ

英文

International Journal of Biological Macromolecules

0141-8130

2025

288

138728

10.1016/j.ijbiomac.2024.138728

CRediT authorship contribution statement Meng Jia: Writing – original draft, Investigation, Formal analysis. Rongrong Ma: Visualization, Methodology, Data curation. Chang Liu: Software, Methodology. Xiaohua Pan: Writing – review & editing, Supervision. Wangyang Shen: Writing – review & editing. Yaoqi Tian: Writing – review & editing, acquisition, Conceptualization.

本校为其他机构

Cassava cell flour can expand the food industrial availability of cassava resources. In this study, cassava cells were isolated from eight cassava varieties to analyze the composition, structure, and physicochemical properties. The smaller particle size in CS4 led to the lowest swelling power and viscosity, which further reduced the modulus (G', G") and shear stress of the cassava cell gel. The higher starch content in CS3 and CS8 (88.86 %, 87.99 %) increased the swelling and solubility of the cells, resulting in high viscosity and gel strength. Thicker cell walls presented a higher content of...