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The addition of crosslinked corn bran arabinoxylans with different gelling characteristics was associated with the pasting, rheological, structural, and digestion properties of corn starch.
Zhang, Xiaowei; Zhang, Yutao; Xu, Zhou; Liu, Wenmeng; Gao, Boyan; Xie, Jianhua; Chen, Tingting; Li, Enpeng; Li, Baoguo; Li, Cheng.
Afiliação
  • Zhang X; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Zhang Y; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Xu Z; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Liu W; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Gao B; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
  • Xie J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Chen T; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
  • Li E; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China.
  • Li B; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
  • Li C; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China. Electronic address: licheng@usst.edu.cn.
Int J Biol Macromol ; 236: 123906, 2023 May 01.
Article em En | MEDLINE | ID: mdl-36870653
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Zea mays Tipo de estudo: Risk_factors_studies Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Holanda
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 / Zea mays Tipo de estudo: Risk_factors_studies Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Holanda