Effect of Different Alcohol Contents on Starch Structure and Physicochemical Properties under Ultra-high-pressure Field

被引：0
|
作者：
Yu, Jiajia [1 ]
Wang, Ruizhu [2 ]
Lan, Sisi [2 ]
Chen, Kai [2 ]
机构：
[1] College of Culinary and Catering Management, Xinjiang Vocational University, Urumqi,830013, China
[2] College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi,830052, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 22期
关键词：
Alcohol contents - High pressure - High-pressure treatment - Pasting behavior - Physicochemical property - Pressure-field - Retrogradation behavior - Starch structure - Structure property - Ultra-high;
D O I：
10.13386/j.issn1002-0306.2023120132
中图分类号：
学科分类号：
摘要：
35
引用
收藏
页码：55 / 62
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