Effects of maize starch with different amylose/amylopectin ratios on the multiscale structure and quality-related properties of high-moisture extruded textured surimi

Jing Yu, Jiayi Ren, Lei Wang, Jinxiu Shi, Zengyan Yu, Shuaiqian Wang, Yong Xue, Changhu Xue

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DOI: 10.1016/j.foodres.2026.120888
Published: 2026-12
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.120888,
  title = {Effects of maize starch with different amylose/amylopectin ratios on the multiscale structure and quality-related properties of high-moisture extruded textured surimi},
  author = {Jing Yu and Jiayi Ren and Lei Wang and Jinxiu Shi and Zengyan Yu and Shuaiqian Wang and Yong Xue and Changhu Xue},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.120888},
  url = {https://doi.org/10.1016/j.foodres.2026.120888}
}

RIS

TY  - JOUR
TI  - Effects of maize starch with different amylose/amylopectin ratios on the multiscale structure and quality-related properties of high-moisture extruded textured surimi
AU  - Jing Yu
AU  - Jiayi Ren
AU  - Lei Wang
AU  - Jinxiu Shi
AU  - Zengyan Yu
AU  - Shuaiqian Wang
AU  - Yong Xue
AU  - Changhu Xue
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.120888
UR  - https://doi.org/10.1016/j.foodres.2026.120888
ER  -

APA

Yu, J., Ren, J., Wang, L., Shi, J., Yu, Z., Wang, S., Xue, Y., & Xue, C. (2026). Effects of maize starch with different amylose/amylopectin ratios on the multiscale structure and quality-related properties of high-moisture extruded textured surimi. Food Research International. https://doi.org/10.1016/j.foodres.2026.120888

Source records

crossref · retrieved 2026-11-10T16:42:52.253Z