Effects of NaCl and sucrose on the structural and functional properties of debranched quinoa starch-oleic acid complexes under baking.

导出 LinkOut

翻译打印收藏纠错

作者： Jing,Li ^[1] ; Guangxin,Liu ^[1] ; Xinyue,Zhu ^[1] ; Mengting,Wang ^[1] ; Weiqi,Li ^[1] ; Wei,Wang ^[1] ; Aijun,Hu ^[2] ; Jie,Zheng ^[3]

作者单位： College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China. ^[1] College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China. Electronic address: huaijun@tust.edu.cn. ^[2] College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China. Electronic address: jane@tust.edu.cn. ^[3]

关键词 Baking treatment NaCl Quinoa starch Starch-lipid complexes Sucrose

主题词淀粉(Starch);奎奴亚藜(Chenopodium quinoa);油酸(Oleic Acid);氯化钠(Sodium Chloride);直链淀粉(Amylose)

DOI 10.1016/j.ijbiomac.2022.11.271

PMID 36455819

发布时间 2023-01-11

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