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Effect of different chain-length fatty acids on the retrogradation properties of rice starch.
Wang, Bing; Zheng, Huixin; Yang, Yang; Bian, Xin; Ma, Chunmin; Zhang, Yu; Liu, Xiaofei; Wang, Yan; Zhang, Guang; Sun, Sihui; Zhang, Na.
Affiliation
  • Wang B; College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
  • Zheng H; College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
  • Yang Y; College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
  • Bian X; College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
  • Ma C; College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
  • Zhang Y; College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
  • Liu X; College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
  • Wang Y; College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
  • Zhang G; College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
  • Sun S; College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.
  • Zhang N; College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China. Electronic address: foodzhangna@163.com.
Food Chem ; 461: 140796, 2024 Aug 13.
Article in En | MEDLINE | ID: mdl-39153371
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem Year: 2024 Document type: Article
Fulltext
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem Year: 2024 Document type: Article