机译:反复湿热处理对甘薯淀粉消化率,理化特性和结构特性的影响
Hefei Univ Technol, Sch Biotechnol & Food Engn, Hefei 230009, Anhui, Peoples R China;
Hefei Univ Technol, Sch Biotechnol & Food Engn, Hefei 230009, Anhui, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China;
Hefei Univ Technol, Sch Biotechnol & Food Engn, Hefei 230009, Anhui, Peoples R China;
Sweet potato starch; Slowly digestible starch; Repeated heat-moisture treatment; Digestibility; Physicochemical properties; Structural characteristics;
机译:与连续热湿方式相比,重复的热湿处理在红色小豆淀粉的结构,物理化学和消化率特性的改性方面表现出优势。
机译:重复和连续耐热处理后马铃薯淀粉的分子结构,形态和物理化学性质及消化率
机译:通过水分处理制备的低易消化甘薯淀粉的结构特征
机译:通过热水分处理改性甘薯淀粉的物理化学特性
机译:湿热处理对块茎和根淀粉结构和理化性质的影响
机译:施氮量对甘薯济薯25号根系产量,淀粉产量和淀粉理化特性的影响
机译:甘薯淀粉的结构性能及其蛭体质量受耐热治疗影响