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The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels.
Li, Hongyan; Lei, Ningyu; Yan, Shu; Yang, Jingyuan; Yu, Ting; Wen, Yangyang; Wang, Jing; Sun, Baoguo.
Afiliación
  • Li H; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
  • Lei N; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
  • Yan S; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
  • Yang J; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
  • Yu T; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
  • Wen Y; State Key Laboratory of Heavy Oil Processing, Institute of New Energy, China University of Petroleum (Beijing), Beijing 102249, China.
  • Wang J; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China. Elec
  • Sun B; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
Carbohydr Polym ; 212: 112-118, 2019 May 15.
Article en En | MEDLINE | ID: mdl-30832838
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Reología / Oryza / Almidón / Elasticidad / Amilopectina Idioma: En Revista: Carbohydr Polym Año: 2019 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Reología / Oryza / Almidón / Elasticidad / Amilopectina Idioma: En Revista: Carbohydr Polym Año: 2019 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido