期刊论文

Liu, X

英文

Food Chemistry

0308-8146

2025

463

Pt 1

141113

10.1016/j.foodchem.2024.141113

Acknowledgement/This work was supported by the National Key Research and Development Program of China [grant number 2022YFF1102500 ]. CRediT authorship contribution statement Xiwu Jia: Writing – review & editing, Supervision. Xiaohua Luo: Writing – original draft, Software, Methodology, Investigation. Weiping Jin: Writing – review & editing, Methodology, Data curation. Wangyang Shen: Writing – review & editing, Validation, Formal analysis. Yongning Wu: Writing – review & editing, Validation, Formal analysis. Xin Liu: Writing – review & editing, acquisition.

本校为第一且通讯机构

The effect of Chlorella pyrenoidosa (CP) and Spirulina platensis (SP) at concentrations of 0 %–12 % on the properties of rice starch (RS) was investigated. Compared with pure RS, the addition of CP and SP powder decreased the viscosity, increased the gelatinization temperature, and promoted the retrogradation of RS gel. However, when CP was added at 12 % and SP at 8 %, retrogradation inhibition was reduced. At these concentrations, the relative crystallinity of the CP mixture increased by 57.37 %, whereas that of SP increased by 48.13 %. Scann...