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Effect of purple red rice bran anthocyanins on pasting, rheological and gelling properties of rice starch.
Zhang, Weidong; Wang, Gang; Wen, Pingwei; Chen, Yi; Yu, Qiang; Shen, Mingyue; Xie, Jianhua.
Afiliação
  • Zhang W; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Wang G; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Wen P; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Chen Y; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Yu Q; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Shen M; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Xie J; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China. Electronic address: jhxie@ncu.edu.cn.
Int J Biol Macromol ; 247: 125689, 2023 Aug 30.
Article em En | MEDLINE | ID: mdl-37406907
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Oryza / Antocianinas Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Oryza / Antocianinas Idioma: En Ano de publicação: 2023 Tipo de documento: Article