Synergistic modification of ultrasound and bamboo leaf flavonoid on the rheological properties, multi-scale structure, and in vitro digestibility of pea starch.

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作者： Rong,Hu ^[1] ; Liangru,Wu ^[2] ; Xueqin,Liao ^[1] ; Fusheng,Zhang ^[3] ; Jiong,Zheng ^[4]

作者单位： College of Food Science, Southwest University, Chongqing 400715, China. ^[1] China National Bamboo Research Center, Hangzhou 310012, China. Electronic address: boteatree@163.com. ^[2] College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China. Electronic address: zfs830804@hotmail.com. ^[3] College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China. Electronic address: zhengjiong_swu@126.com. ^[4]

关键词 Bamboo leaf flavonoid In vitro digestibility Interactions Multi-scale structure Ultrasound

主题词淀粉(Starch);热力学(Thermodynamics);氢键合(Hydrogen Bonding)

DOI 10.1016/j.foodchem.2023.136959

PMID 37487394

发布时间 2024-01-09

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