Effect of ultrafine grinding on the structure and physical properties of pregelatinized rice starch.

Wu, Jun-Ying; Wu, Ming; Wu, Chenchen; Zhang, Guang; Fu, Yu; Liu, Xiao-Fei; Zhang, Na

Wu, Jun-Ying; Wu, Ming; Wu, Chenchen; Zhang, Guang; Fu, Yu; Liu, Xiao-Fei; Zhang, Na.

Afiliação

Wu JY; College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China.
Wu M; College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China.
Wu C; College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China.
Zhang G; College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China.
Fu Y; College of Food Science, Southwest University, Chongqing, China.
Liu XF; College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China.
Zhang N; College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China.

J Food Sci ; 2024 Jul 23.

Article em En | MEDLINE | ID: mdl-39042462