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Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch.
Liu, Wenmeng; Pan, Wentao; Li, Jinwang; Chen, Yi; Yu, Qiang; Rong, Liyuan; Xiao, Wenhao; Wen, Huiliang; Xie, Jianhua.
Afiliación
  • Liu W; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Pan W; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Li J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Chen Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Yu Q; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Rong L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Xiao W; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Wen H; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
  • Xie J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Curr Res Food Sci ; 5: 28-33, 2022.
Article en En | MEDLINE | ID: mdl-34993495
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Curr Res Food Sci Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Curr Res Food Sci Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos