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Increasing the pH value during thermal processing suppresses the starch digestion of the resulting starch-protein-lipid complexes.
Zhen, Yiyuan; Wang, Kedu; Wang, Jing; Qiao, Dongling; Zhao, Siming; Lin, Qinlu; Zhang, Binjia.
Afiliação
  • Zhen Y; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Wang K; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Wang J; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Qiao D; Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.
  • Zhao S; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Lin Q; National Engineering Laboratory for Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha 410004, China.
  • Zhang B; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: zhangbj@mail.hzau.edu.cn.
Carbohydr Polym ; 278: 118931, 2022 Feb 15.
Article em En | MEDLINE | ID: mdl-34973749
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Temperatura / Proteínas do Soro do Leite / Lipídeos Idioma: En Revista: Carbohydr Polym Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Temperatura / Proteínas do Soro do Leite / Lipídeos Idioma: En Revista: Carbohydr Polym Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido