Synergistic Effect of Extrusion and Polyphenol Treatment on Physicochemical Properties and Structural Characteristics of Corn Starch
In order to investigate the synergistic effect of extrusion and polyphenol treatment on the physicochemical and structural characteristics of corn starch (CS), four polyphenols (ferulic acid, gallic acid, quercetin and curcumin) were selected in this study. The solubility, swelling power, pasting pr...
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| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
China Food Publishing Company
2024-11-01
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| シリーズ: | Shipin Kexue |
| 主題: | |
| オンライン･アクセス: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-023.pdf |
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