首页> Carbohydrate polymers> Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes.

Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes.

导出 LinkOut

翻译打印收藏纠错

第一作者： S,Reyniers

第一单位： Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium. Electronic address: stijn.reyniers@kuleuven.be.

作者： S,Reyniers ^[1] ; N,De Brier ^[2] ; S,Matthijs ^[3] ; K,Brijs ^[4] ; J A,Delcour ^[5]

作者单位： Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium. Electronic address: stijn.reyniers@kuleuven.be. ^[1] Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium. Electronic address: niels.debrier@kuleuven.be. ^[2] Kellogg Company, Bio-Incubator 2, Gaston Geenslaan 2, B-3001, Leuven, Belgium. Electronic address: stefaan.matthijs@kellogg.com. ^[3] Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium. Electronic address: kristof.brijs@kuleuven.be. ^[4] Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium. Electronic address: jan.delcour@kuleuven.be. ^[5]

关键词 Amylose degree of polymerization Pasting behavior Potato flakes Pre-gelatinized starch Swelling power

医学主题词细胞壁(Cell Wall);粒子大小(Particle Size);马铃薯(Solanum tuberosum);淀粉(Starch);表面特性(Surface Properties);黏度(Viscosity)

DOI 10.1016/j.carbpol.2018.04.057

PMID 29801855

发布时间 2018-10-04

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交