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Digestive characteristics and structural changes of lotus seed starch-lotus seed protein blend system during in vitro digestion.

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第一作者： Wenyu,Chen

第一单位： College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China.

作者： Wenyu,Chen ^[1] ; Huiyang,Guan ^[2] ; Lu,Liu ^[1] ; Xiaoying,Wang ^[1] ; Ru,Jia ^[1] ; Wenjing,Chen ^[1] ; Zebin,Guo ^[3]

作者单位： College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China. ^[1] College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China. ^[2] College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, PR China. Electronic address: gzb8607@163.com. ^[3]

关键词 High-pressure homogenization In vitro dynamic digestion Lotus seed protein Lotus seed starch Structural characteristics