The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: A review.

Wang, Ning; Li, Chen; Miao, Di; Hou, Hanxue; Dai, Yangyong; Zhang, Yong; Wang, Bin.

Afiliação

Wang N; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
Li C; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
Miao D; College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China.
Hou H; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
Dai Y; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China. Electronic address: dyyww@sdau.edu.cn.
Zhang Y; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China.
Wang B; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.

Int J Biol Macromol ; 251: 126200, 2023 Aug 09.

Article em En | MEDLINE | ID: mdl-37567534