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International journal of biological macromolecules, v.139, 2019년, pp.785 - 792
Yang, Xiaojuan (School of Food and Biological Engineering, Zhengzhou University of Light Industry) , Chi, Chengdeng (School of Food Science and Engineering, South China University of Technology) , Liu, Xingli (School of Food and Biological Engineering, Zhengzhou University of Light Industry) , Zhang, Yanyan (School of Food and Biological Engineering, Zhengzhou University of Light Industry) , Zhang, Hua (School of Food and Biological Engineering, Zhengzhou University of Light Industry) , Wang, Hongwei (School of Food and Biological Engineering, Zhengzhou University of Light Industry)
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Abstract Although the effects of heat-moisture treatment on starch structures and digestibility have been evaluated, the changes in structures and digestion of starches in heat-moisture treated starch-based food systems with varying amylose contents are not well understood. In the present study, st...
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