Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch.

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作者： Konstantinos,Korompokis ^[1] ; Lomme J,Deleu ^[1] ; Niels,De Brier ^[2] ; Jan A,Delcour ^[1]

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. ^[1] Belgian Red Cross, Motstraat 42, B-2800 Mechelen, Belgium. ^[2]

关键词 amylomaltase amylopectin chain elongation in vitro starch digestion starch rheological properties wheat starch

DOI 10.3390/foods10020303

PMID 33540801

发布时间 2021-02-28

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Foods (Basel, Switzerland)

2021年10卷2期

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Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch.

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Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch.

Foods (Basel, Switzerland)

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