Effects of zucchini polysaccharide on pasting, rheology, structural properties and in vitro digestibility of potato starch.

Zhang, Yu; Wang, Yiming; Yang, Bingjie; Han, Xunze; He, Yuting; Wang, Tiange; Sun, Xun; Zhao, Jing

Zhang, Yu; Wang, Yiming; Yang, Bingjie; Han, Xunze; He, Yuting; Wang, Tiange; Sun, Xun; Zhao, Jing.

Afiliación

Zhang Y; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083,
Wang Y; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083,
Yang B; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083,
Han X; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083,
He Y; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083,
Wang T; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083,
Sun X; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083,
Zhao J; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083,

Int J Biol Macromol ; 253(Pt 6): 127077, 2023 Dec 31.

Article en En | MEDLINE | ID: mdl-37769764

Asunto(s)

Solanum tuberosum; Solanum tuberosum/química; Almidón/química; Almidón Resistente; Viscosidad; Reología; Geles/química

Palabras clave

Pasting; Potato starch; Zucchini polysaccharides

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Solanum tuberosum Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article