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High-voltage and short-time dielectric barrier discharge plasma treatment affects structural and digestive properties of Tartary buckwheat starch.
Gao, Shanshan; Zhang, Haiyan; Pei, Jianfei; Liu, Hang; Lu, Mei; Chen, Jiayi; Wang, Min.
Affiliation
  • Gao S; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China; College of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
  • Zhang H; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
  • Pei J; College of Food Science and Engineering, Hainan University, Haikou 570228, PR China. Electronic address: peijianfei@hainanu.edu.cn.
  • Liu H; Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, Shanxi, 030031, PR China. Electronic address: hangliu914@sxau.edu.cn.
  • Lu M; Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588, USA.
  • Chen J; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
  • Wang M; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China. Electronic address: wangmin20050606@163.com.
Int J Biol Macromol ; 213: 268-278, 2022 Jul 31.
Article in En | MEDLINE | ID: mdl-35654217
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Full text: 1 Database: MEDLINE Main subject: Fagopyrum / Tracheophyta Language: En Journal: Int J Biol Macromol Year: 2022 Type: Article
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Full text: 1 Database: MEDLINE Main subject: Fagopyrum / Tracheophyta Language: En Journal: Int J Biol Macromol Year: 2022 Type: Article