Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding.

Niu, Meng; Zhang, Binjia; Jia, Caihua; Zhao, Siming

Niu, Meng; Zhang, Binjia; Jia, Caihua; Zhao, Siming.

Afiliação

Niu M; Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, 1 Shizishan Street, Wuhan, Hubei Province 430070, PR China. Electronic address: nmjay417@hotmail.com.
Zhang B; Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, 1 Shizishan Street, Wuhan, Hubei Province 430070, PR China.
Jia C; Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, 1 Shizishan Street, Wuhan, Hubei Province 430070, PR China.
Zhao S; Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, 1 Shizishan Street, Wuhan, Hubei Province 430070, PR China.

Int J Biol Macromol ; 104(Pt A): 837-845, 2017 Nov.

Article em En | MEDLINE | ID: mdl-28684348

Assuntos

Farinha; Manipulação de Alimentos/métodos; Fenômenos Mecânicos; Amido/química; Triticum/química; Pomadas; Tamanho da Partícula

Palavras-chave

Crystalline structure; Lamellar structure; Short-range order

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Triticum / Fenômenos Mecânicos / Farinha / Manipulação de Alimentos Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2017 Tipo de documento: Article País de publicação: Holanda

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