Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification.

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第一作者： Xiaoyun,Zhao

第一单位： College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.

作者： Xiaoyun,Zhao ^[1] ; Lingjun,Zeng ^[2] ; Qilin,Huang ^[3] ; Binjia,Zhang ^[1] ; Jiaqi,Zhang ^[2] ; Xing,Wen ^[2]

作者单位： College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China. ^[1] Hangzhou Starpro Starch Co. Ltd., Hangzhou 310000, China. ^[2] College of Food Science and Technology, Huazhong Agricultural University, and Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China. Electronic address: hql@mail.hzau.edu.cn. ^[3]

关键词 Acetylated starch Cross-linked starch Oil modification Physicochemical properties Structure Tapioca starch

主题词直链淀粉(Amylose);乳状剂(Emulsions);木薯属(Manihot);淀粉(Starch);黏度(Viscosity)

DOI 10.1016/j.foodchem.2022.132848

PMID 35367796

发布时间 2022-05-04

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