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Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods.

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第一作者： Shahid Ahmed,Junejo

第一单位： State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.;State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.;Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China.;School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

作者： Shahid Ahmed,Junejo ^[1] ; Jun,Wang ^[2] ; Ying,Liu ^[3] ; Rui,Jia ^[3] ; Yibin,Zhou ^[4] ; Songnan,Li ^[5]

作者单位： State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.;State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.;Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China.;School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. ^[1] State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.;State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.;School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China. ^[2] State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China. ^[3] State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.;Key Laboratory of Agricultural Products Processing Engineering of Anhui Province, School of Tea and Food Technology, Anhui Agricultural University, Hefei 230036, China. ^[4] State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.;State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.;Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China. ^[5]

关键词 extraction methods functional properties in vitro digestion multi-scale structures quinoa starch

DOI 10.3390/foods11172625

PMID 36076810

发布时间 2022-09-13

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Foods (Basel, Switzerland)

2022年11卷17期

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2022年11卷17期

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Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods.

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Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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