Preparation and characterization of octenyl succinate ß-limit dextrin.

Wang, Yu; Huang, Zhaohua; Liu, Zijun; Luo, Shunjing; Liu, Chengmei; Hu, Xiuting

Wang, Yu; Huang, Zhaohua; Liu, Zijun; Luo, Shunjing; Liu, Chengmei; Hu, Xiuting.

Afiliação

Wang Y; The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi, China.
Huang Z; The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi, China.
Liu Z; The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi, China.
Luo S; The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi, China.
Liu C; The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi, China.
Hu X; The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi, China. Electronic address: xthu@ncu.edu.cn.

Carbohydr Polym ; 229: 115527, 2020 Feb 01.

Article em En | MEDLINE | ID: mdl-31826391

Palavras-chave

Digestibility; Emulsifying capacity; OSA modification; Solubility; ß-limit dextrin

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Carbohydr Polym Ano de publicação: 2020 Tipo de documento: Article País de afiliação: China

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