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Microwave pretreatment promotes the annealing modification of rice starch.
Zhong, Yejun; Xiang, Xiaoyue; Zhao, Jincheng; Wang, Xiaohuang; Chen, Ruiyun; Xu, Jianguo; Luo, Shunjing; Wu, Jianyong; Liu, Chengmei.
Afiliación
  • Zhong Y; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China. Electronic address: zhongyejun@ncu.edu.cn.
  • Xiang X; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
  • Zhao J; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
  • Wang X; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
  • Chen R; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
  • Xu J; Food Engineering Innovation Center, Jiangxi Academy of Sciences, No. 7777 ChangDong Road, Nanchang 330096, China.
  • Luo S; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China. Electronic address: luoshunjing@ncu.edu.cn.
  • Wu J; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China. Electronic address: jianyongwu@ncu.edu.cn.
  • Liu C; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
Food Chem ; 304: 125432, 2020 Jan 30.
Article en En | MEDLINE | ID: mdl-31493704
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Tamaño de la Partícula / Oryza / Almidón / Geles / Microondas Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Tamaño de la Partícula / Oryza / Almidón / Geles / Microondas Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article Pais de publicación: Reino Unido