Pectin adsorption onto and penetration into starch granules and the effect on the gelatinization process and rheological properties
出版年份 2022 全文链接
标题
Pectin adsorption onto and penetration into starch granules and the effect on the gelatinization process and rheological properties
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 129, Issue -, Pages 107618
出版商
Elsevier BV
发表日期
2022-02-26
DOI
10.1016/j.foodhyd.2022.107618
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- RG- І pectin affects the physicochemical properties and digestibility of potato starch
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- Surface microstructure of rice starch is altered by removal of granule-associated proteins
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- Effect of heat-moisture treatment on the in vitro digestibility and physicochemical properties of starch-hydrocolloid complexes
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- The influence of pH and monovalent ions on the gelation of pectin from the fruit seeds of the creeping fig plant
- (2020) Ruiyun Chen et al. FOOD HYDROCOLLOIDS
- Impregnation of normal maize starch granules with ionic hydrocolloids by alkaline dry heating
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