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Starch intrinsic crystals affected the changes of starch structures and digestibility during microwave heat-moisture treatment.
Chi, Chengdeng; Yang, Ying; Li, Shuanglong; Shen, Xiaona; Wang, Meiying; Zhang, Yiping; Zheng, Xianghua; Weng, Longmei.
Afiliação
  • Chi C; College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
  • Yang Y; College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
  • Li S; College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
  • Shen X; College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
  • Wang M; College of Life Sciences, Fujian Normal University, Fuzhou 350117, China; Fujian Chuanzheng Communications College, Fuzhou, Fujian 350007, China. Electronic address: mwang15@uoguelph.ca.
  • Zhang Y; Henan Engineering Laboratory for Bioconversion Technology of Functional Microbes, College of Life Science, Henan Normal University, Xinxiang 453007, China.
  • Zheng X; Rice Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350018, China.
  • Weng L; School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address: wenglongmei@163.com.
Int J Biol Macromol ; 240: 124297, 2023 Jun 15.
Article em En | MEDLINE | ID: mdl-37004932
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Temperatura Alta Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Temperatura Alta Idioma: En Ano de publicação: 2023 Tipo de documento: Article