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What is Stability of Starch-Based HPP Hydrogels about?

This study evaluates the physical stability of starch-based hydrogels produced by high-pressure processing (HPP) for potential applications in food, cosmeceutical, and pharmaceutical industries. The results indicate that the stability of these hydrogels is significantly affected by microbial activity and starch retrogradation, with tapioca starch hydrogels showing the lowest stability due to microbial spoilage. The research also highlights the effectiveness of accelerated testing methods in predicting the s

Author

swethalux23

Language

EN