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Found 1 from your keywords: subject="gelatinized starch"
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ANALYSIS OF ADDITION AND COMBINATION OF GELATINIZED POTATO STARCH AND CORN S…
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Natasya Khansa Childira

Starch was commonly added into Plant-Based Meat Alternative production as a filler and binding agent since it could improve the texture (springiness and hardness) as well as WHC and quality of cooking. Gelatinization of starch prior to the incorporation process was believed to be able to perform rapid gelation while mixing, therefore, it provided greater binding ability for the product. The …

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FT 21-010