Ultrasonic Modification of Starch: Insights into Structural and Physicochemical Property Changes and Their Effects on Digestive Behavior
Ultrasonic treatment has become an important green and low-cost nonthermal processing technology for starch modification. Starch is treated in an ultrasonic water bath or ultrasonic probe to regulate and improve its multi-scale structure. In this study, the mechanism of ultrasonic starch modificatio...
I tiakina i:
| Ngā kaituhi matua: | , , , , |
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| Hōputu: | Artigo |
| Reo: | Chinês |
| I whakaputaina: |
The editorial department of Science and Technology of Food Industry
2025-12-01
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| Rangatū: | Shipin gongye ke-ji |
| Ngā marau: | |
| Urunga tuihono: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110152 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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