Structural, Thermal and Pasting Properties of Heat-Treated Lotus Seed Starch–Protein Mixtures

The interactions between starch and protein, the essential components of lotus seed, strongly influence the quality of lotus seed processing by-products. This study investigated the effects of lotus seed starch–protein (LS-LP) interactions on the structural, thermal and gelatinization properties of...

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Detalles Bibliográficos
Autores principales: Liu, Sidi, Chen, Wenyu, Zhang, Changyu, Wu, Tong, Zheng, Baodong, Guo, Zebin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563054/
https://www.ncbi.nlm.nih.gov/pubmed/36230010
http://dx.doi.org/10.3390/foods11192933

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563054/
https://www.ncbi.nlm.nih.gov/pubmed/36230010
http://dx.doi.org/10.3390/foods11192933

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