Effect of dual modification by annealing and ultrahigh pressure on properties of starches with different polymorphs.

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作者： Shujun,Wang ^[1] ; Peng,Guo ^[2] ; Fengjuan,Xiang ^[2] ; Jinrong,Wang ^[2] ; Jinglin,Yu ^[3] ; Shuo,Wang ^[4]

作者单位： Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: sjwang@tust.edu.cn. ^[1] Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China. ^[2] Research Centre of Modern Analytical Technique, Tianjin University of Science & Technology, Tianjin 300457, China. ^[3] Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: s.wang@tust.edu.cn. ^[4]

关键词 Amorphous regions Dual treatment Ordered structure Pasting viscosity Starch

DOI 10.1016/j.carbpol.2017.06.120

PMID 28821103

发布时间 2018-02-20

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Carbohydrate polymers

2017年174卷

549-557页

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Effect of dual modification by annealing and ultrahigh pressure on properties of starches with different polymorphs.

Carbohydrate polymers

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Carbohydrate polymers

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Effect of dual modification by annealing and ultrahigh pressure on properties of starches with different polymorphs.

Carbohydrate polymers

相似文献

Carbohydrate polymers

相关期刊

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