机译:不同分子量的果胶对玉米淀粉糊化行为,质地特性,回生和体外消化率的影响
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;
Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;
Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;
Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;
Hefei Univ Technol, Sch Food Sci & Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China;
Corn starch; Pectin with different molecular weight; Textural properties; Retrogradation;
机译:食物水胶体控制淀粉的糊化和回生行为。 2a。不同分子量瓜尔胶对玉米淀粉糊化行为的作用
机译:食物水胶体控制淀粉的糊化和回生行为。 2b。分子量不同的瓜尔胶对玉米淀粉回生特性的影响
机译:不同分子量胡芦巴胶对玉米淀粉2糊化和回生行为的作用
机译:淀粉凝胶化的流变鉴定:增塑剂/淀粉比和粘土含量在玉米淀粉/甘油热塑性淀粉(TPS)中的影响
机译:脂质,氨基酸和β-环糊精对大米淀粉糊化,糊化和回生特性的影响。
机译:芹菜粉对小麦面团特性和纹理抗氧化和淀粉消化性的影响
机译:脆性谷物泡沫的结构和质地特性对口腔分解机理和体外淀粉消化率的影响