Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

被引：0
|
作者：
Wang, Jiaqi [1 ]
Lv, Xinran [1 ]
Lan, Tian [1 ]
Lei, Yushan [2 ,3 ]
Suo, Jiangtao [3 ]
Zhao, Qinyu [1 ]
Lei, Jing [3 ]
Sun, Xiangyu [1 ]
Ma, Tingting [1 ]
机构：
[1] College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-
[2] Shaanxi Rural Science and Technology Development Center, Xi'an,710054, China
[3] Shaanxi Bairui Kiwifruit Research Co, Ltd., Xi'an,710054, China
来源：
Ultrasonics Sonochemistry | 2022年 / 86卷
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