Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing

International Journal of Biological Macromolecules - Tập 175 - Trang 179-187 - 2021
Jing Wang1, Siming Zhao1, Guang Min2, Dongling Qiao3, Binjia Zhang1, Meng Niu1, Caihua Jia1, Yan Xu1, Qinlu Lin4
1Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
2Grain and Oil Food Inspection Center of Wuhan, Wuhan 430000, China
3Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
4National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China

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