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Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch.
Hu, Xiao-Pei; Xie, Yao-Yu; Jin, Zheng-Yu; Xu, Xue-Ming; Chen, Han-Qing.
Afiliação
  • Hu XP; School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
  • Xie YY; School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
  • Jin ZY; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
  • Xu XM; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
  • Chen HQ; School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China. Electronic address: hanqchen@hfut.edu.cn.
Food Chem ; 157: 373-9, 2014 Aug 15.
Article em En | MEDLINE | ID: mdl-24679793
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Triticum / Varredura Diferencial de Calorimetria / Amilose Idioma: En Ano de publicação: 2014 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Triticum / Varredura Diferencial de Calorimetria / Amilose Idioma: En Ano de publicação: 2014 Tipo de documento: Article