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Heat-induced amorphous aggregates assembly of soy protein modulate in vitro digestibility of potato starch.
Chen, Xu; Zhang, Yuge; Zou, Yuan; Li, Lin; Yan, Jingkun; Chen, Siqian; Zhang, Shuyan; Zhu, Jie.
Afiliação
  • Chen X; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Tech
  • Zhang Y; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Tech
  • Zou Y; College of Food Science, South China Agricultural University, Guangzhou 510642, China.
  • Li L; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Tech
  • Yan J; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Tech
  • Chen S; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Tech
  • Zhang S; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Tech
  • Zhu J; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Tech
Int J Biol Macromol ; 227: 222-230, 2023 Feb 01.
Article em En | MEDLINE | ID: mdl-36509202
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Temperatura Alta Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
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XML
PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Temperatura Alta Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2023 Tipo de documento: Article