Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch-oleic acid complexes with different water addition.

Li, Jing; Wang, Mengting; Liu, Guangxin; Wang, Wei; Hu, Aijun; Zheng, Jie

Li, Jing; Wang, Mengting; Liu, Guangxin; Wang, Wei; Hu, Aijun; Zheng, Jie.

Afiliación

Li J; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.
Wang M; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China.
Liu G; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China.
Wang W; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China.
Hu A; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China.
Zheng J; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China.

J Sci Food Agric ; 103(4): 2146-2154, 2023 Mar 15.

Article en En | MEDLINE | ID: mdl-36574261

Asunto(s)

Chenopodium quinoa; Almidón; Almidón/química; Ácido Oléico; Almidón Resistente; Microondas; Agua; Calefacción

Palabras clave

microwave; quinoa starch; resistant starch; starch-lipid complexes; water bath

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Chenopodium quinoa Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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