Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment

Kiwi starch (KS) is a fruit-derived starch; in order to improve its processing performance and increase its added value, it is necessary to modify KS to enhance the positive attributes and to enlarge its application. In this study, KS was modified by high-power ultrasound treatment (HUT) to reveal t...

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Detalles Bibliográficos
Autores principales: Wang, Jiaqi, Lv, Xinran, Lan, Tian, Lei, Yushan, Suo, Jiangtao, Zhao, Qinyu, Lei, Jing, Sun, Xiangyu, Ma, Tingting
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9035435/
https://www.ncbi.nlm.nih.gov/pubmed/35429900
http://dx.doi.org/10.1016/j.ultsonch.2022.106004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9035435/
https://www.ncbi.nlm.nih.gov/pubmed/35429900
http://dx.doi.org/10.1016/j.ultsonch.2022.106004

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