Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough

被引：0

作者：

Wang, Hongwei ^{[1
,2
,3
]}

Xu, Ke ^{[1
,2
,3
]}

Liu, Xingli ^{[1
,2
,3
]}

Zhang, Yanyan ^{[1
,2
,3
]}

Xie, Xinhua ^{[4
]}

Zhang, Hua ^{[1
,2
,3
]}

机构：

[1] College of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou,Henan,450002, China

[2] Collaborative Innovation Center for Food Production and Safety, 5 Dongfeng Road, Zhengzhou,Henan,450002, China

[3] Key Laboratory for Quality and Safety Control of Cold Chain Food, 5 Dongfeng Road, Zhengzhou,Henan, China

[4] College of Food Science and Technology, Henan Agricultural University, Zhengzhou,Henan,450002, China

来源：

Food Hydrocolloids | 2021年 / 111卷

基金：

中国国家自然科学基金;

关键词：

Differential scanning calorimetry - Food storage - Gelation - Lamellar structures - Particle size - Physicochemical properties - Structural properties - Thermal conductivity - Viscosity;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用