<scp> <i>Dendrobium officinale</i> </scp> polysaccharide enhances the freezing stability of wheat starch gel by modulating water state and reinforcing fractal network

Zhang Tong, Fu Xiong, Wang Ping‐Ping, Chen Jian‐Sheng, Xie Yu, Chen Chun

Open source

DOI: 10.1002/jsfa.71134
Published: 2026-10-28
Container: Journal of the Science of Food and Agriculture
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.71134,
  title = {<scp>
                      <i>Dendrobium officinale</i>
                    </scp>
                    polysaccharide enhances the freezing stability of wheat starch gel by modulating water state and reinforcing fractal network},
  author = {Zhang Tong and Fu Xiong and Wang Ping‐Ping and Chen Jian‐Sheng and Xie Yu and Chen Chun},
  year = {2026},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/jsfa.71134},
  url = {https://doi.org/10.1002/jsfa.71134}
}

RIS

TY  - JOUR
TI  - <scp>
                      <i>Dendrobium officinale</i>
                    </scp>
                    polysaccharide enhances the freezing stability of wheat starch gel by modulating water state and reinforcing fractal network
AU  - Zhang Tong
AU  - Fu Xiong
AU  - Wang Ping‐Ping
AU  - Chen Jian‐Sheng
AU  - Xie Yu
AU  - Chen Chun
PY  - 2026
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.71134
UR  - https://doi.org/10.1002/jsfa.71134
ER  -

APA

Tong, Z., Xiong, F., Ping‐Ping, W., Jian‐Sheng, C., Yu, X., & Chun, C. (2026). <scp> <i>Dendrobium officinale</i> </scp> polysaccharide enhances the freezing stability of wheat starch gel by modulating water state and reinforcing fractal network. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71134

Source records

crossref · retrieved 2026-11-04T18:13:30.784Z