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期刊名称

food chemistry(1)

关键词

corn starch; pectin with different molecular weight; textural properties; retrogradation(1)

作者

Pan, Yi AND Li, Xiao-Min AND Cheng, Jie-Shun AND Chen, Han-Qing AND Bai, Bin(0)

机构

hefei univ technol, sch food sci & engn, 193 tunxi rd, hefei 230009, anhui, peoples r china(1)
hunan hybrid rice res ctr, state key lab hybrid rice, changsha 410125, hunan, peoples r china(1)

年份

2018(1)

科研产出

条件:

资源类型: 外文期刊

作者:Pan, Yi(精确检索)

作者:Li, Xiao-Min(精确检索)

作者:Cheng, Jie-Shun(精确检索)

作者:Chen, Han-Qing(精确检索)

作者:Bai, Bin(精确检索)

排序方式：

1Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch

作者： Pan, Yi; Li, Xiao-Min; Cheng, Jie-Shun; Chen, Han-Qing; Bai, Bin; SCI

机构： Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China; Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha 410125, Hunan, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Corn starch; Pectin with different molecular weight; Textural properties; Retrogradation

年份：2018