Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch–Ferulic Acid Complexes
In this study, complexes of pregelatinized Chinese yam starch with ferulic acid (PCYS+FA) were prepared using a boiling water bath, with varying levels of Chinese yam starch (CYS) and ferulic acid (FA). The investigation focused on the effects of FA addition (3%, 9%, and 15%) on the physicochemical...
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| Autors principals: | , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-05-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/14/10/1761 |
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