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Control of starch-lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods.
Liu, Zipeng; Chen, Ling; Zheng, Bo.
Afiliação
  • Liu Z; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China. felchen@scut.edu.cn.
  • Chen L; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China. felchen@scut.edu.cn.
  • Zheng B; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China. felchen@scut.edu.cn.
Food Funct ; 13(9): 5317-5326, 2022 May 10.
Article em En | MEDLINE | ID: mdl-35445679
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Amido Resistente Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Amido Resistente Idioma: En Ano de publicação: 2022 Tipo de documento: Article