Physicochemical and functional properties of the protein-starch interaction in Chinese yam.

Shao, Yelin; Jiao, Ruize; Wu, Yingyin; Xu, Fangcheng; Li, Yan; Jiang, Qiaojun; Zhang, Liang; Mao, Linchun.

Afiliação

Shao Y; College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang University Hangzhou China.
Jiao R; College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang University Hangzhou China.
Wu Y; College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang University Hangzhou China.
Xu F; Department of Agriculture and Biotechnology Wenzhou Vocational College of Science and Technology Wenzhou China.
Li Y; Department of Agriculture and Biotechnology Wenzhou Vocational College of Science and Technology Wenzhou China.
Jiang Q; Department of Agriculture and Biotechnology Wenzhou Vocational College of Science and Technology Wenzhou China.
Zhang L; Wencheng Institution of Modern Agriculture and Healthcare Industry Wenzhou China.
Mao L; College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang University Hangzhou China.

Food Sci Nutr ; 11(3): 1499-1506, 2023 Mar.

Article em En | MEDLINE | ID: mdl-36911839