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    Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure

    Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure by Bo-Ru Chen, Yongxin Teng, Lang‐Hong Wang, Feiyue Xu, Ying Li, Qing‐Hui Wen, Rui Wang, Jian Li, Zhen Wang, Xin‐An Zeng

    Published 2022
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