Mechanistic understanding of changes in physicochemical properties of different rice starches under high hydrostatic pressure treatment based on molecular and supramolecular structures.

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第一作者： Xinyu,Zhang

第一单位： College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China.

作者： Xinyu,Zhang ^[1] ; Chao,Wang ^[1] ; Yiqing,Zhu ^[1] ; Luman,Sang ^[1] ; Qingyu,Zhao ^[1] ; Qun,Shen ^[2]

作者单位： College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China. ^[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China. Electronic address: shenqun@cau.edu.cn. ^[2]

关键词 High hydrostatic pressure Molecular structure Rice starch Supramolecular structure

主题词淀粉(Starch);流体静力压(Hydrostatic Pressure);黏度(Viscosity);流变学(Rheology);分子结构(Molecular Structure)

DOI 10.1016/j.foodchem.2024.141421

PMID 39362093

发布时间 2024-11-13

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