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Comparative study on the structural and in vitro digestion properties of starch within potato parenchyma cells under different cooking methods.
Wang, Bingxu; Chen, Shaoyun; Huang, Chenhui; Lin, Yechun; Liang, Yongxin; Xiong, Weiyan; Zhang, Bin; Liu, Rui; Ding, Li.
Affiliation
  • Wang B; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Chen S; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Huang C; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Lin Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Liang Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Xiong W; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Zhang B; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Liu R; Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China. Electronic address: liurui@caas.cn.
  • Ding L; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg C, Denmark. Electronic address: ding@plen.ku.dk.
Int J Biol Macromol ; 223(Pt A): 1443-1449, 2022 Dec 31.
Article in En | MEDLINE | ID: mdl-36379284
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Full text: 1 Database: MEDLINE Main subject: Starch / Solanum tuberosum Language: En Journal: Int J Biol Macromol Year: 2022 Type: Article Affiliation country: China
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Full text: 1 Database: MEDLINE Main subject: Starch / Solanum tuberosum Language: En Journal: Int J Biol Macromol Year: 2022 Type: Article Affiliation country: China