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Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch.
Wang, Mengting; Mao, Haiguang; Ke, Zhijian; Huang, Rui; Chen, Jianchu; Qi, Lili; Wang, Jinbo.
Affiliation
  • Wang M; School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China.
  • Mao H; School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China.
  • Ke Z; School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China.
  • Huang R; The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588, USA.
  • Chen J; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang U
  • Qi L; School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China. Electronic address: qll@nbt.edu.cn.
  • Wang J; School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China. Electronic address: wjb@nbt.edu.cn.
Int J Biol Macromol ; 248: 125935, 2023 Sep 01.
Article in En | MEDLINE | ID: mdl-37482168
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Proanthocyanidins Language: En Journal: Int J Biol Macromol Year: 2023 Document type: Article Affiliation country: China Country of publication: Países Bajos
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Proanthocyanidins Language: En Journal: Int J Biol Macromol Year: 2023 Document type: Article Affiliation country: China Country of publication: Países Bajos