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Influence of amylose on the pasting and gel texture properties of chestnut starch during thermal processing.
Zhang, Yuyang; Li, Gaoping; Wu, Yanwen; Yang, Zhenglei; Ouyang, Jie.
Afiliación
  • Zhang Y; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
  • Li G; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
  • Wu Y; Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing 100089, China.
  • Yang Z; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
  • Ouyang J; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China. Electronic address: ouyangjie@bjfu.edu.cn.
Food Chem ; 294: 378-383, 2019 Oct 01.
Article en En | MEDLINE | ID: mdl-31126477
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Fagaceae / Amilosa Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Fagaceae / Amilosa Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido