Pasting, rheology, structural properties and in vitro digestibility of potato starch complexes co-gelatinized with squash polysaccharides

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-10-31 DOI:10.1016/j.fbio.2024.104932

Yu Zhang, Bingjie Yang, Jing Zhao

引用次数: 0

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与地瓜多糖共糊化的马铃薯淀粉复合物的糊化、流变、结构特性和体外消化率

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.

文献相关原料

公司名称	产品信息	采购帮参考价格
索莱宝	Amyloglucosidase	￥15.00~￥45166.16
上海源叶	α-Amylase	￥25.00~￥24305.14
上海源叶	various monosaccharide standards
上海源叶	Potato starch