Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch

The effects of continuous dry heat treatment (CT) and repeated dry heat treatment (RT) on gel and structural properties of chestnut starch (CS) were investigated. CT and RT both reduced the swelling degree of starch and showed significant variations in pasting viscosity, viscoelasticity, gel strengt...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Wenmeng, Pan, Wentao, Li, Jinwang, Chen, Yi, Yu, Qiang, Rong, Liyuan, Xiao, Wenhao, Wen, Huiliang, Xie, Jianhua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8713035/
https://www.ncbi.nlm.nih.gov/pubmed/34993495
http://dx.doi.org/10.1016/j.crfs.2021.12.004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8713035/
https://www.ncbi.nlm.nih.gov/pubmed/34993495
http://dx.doi.org/10.1016/j.crfs.2021.12.004

Ejemplares similares