Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure
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Y. Li | Xin‐an Zeng | Lang‐Hong Wang | Qing-Hui Wen | Rui Wang | Jian Li | Fei-Yue Xu | Bo-Ru Chen | Yong Teng | Lang-hong Wang | Zhen Wang