Physicochemical and functional properties of the protein–starch interaction in Chinese yam

Protein–starch interaction has an important impact on the properties of starchy foods rich in protein, but the contribution of the interaction to Chinese yam still remains unclear. This study aimed to characterize the physicochemical and functional properties related to the possible interaction betw...

Descripción completa

Detalles Bibliográficos
Autores principales: Shao, Yelin, Jiao, Ruize, Wu, Yingyin, Xu, Fangcheng, Li, Yan, Jiang, Qiaojun, Zhang, Liang, Mao, Linchun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003003/
https://www.ncbi.nlm.nih.gov/pubmed/36911839
http://dx.doi.org/10.1002/fsn3.3189

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003003/
https://www.ncbi.nlm.nih.gov/pubmed/36911839
http://dx.doi.org/10.1002/fsn3.3189

Ejemplares similares