揭示淀粉逆变的复杂性：从动力学、分子相互作用和食品成分的影响中获得启示

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-04-30 DOI:10.1080/87559129.2024.2347467

Cheng Li

引用次数: 0

摘要

淀粉逆变对控制富含淀粉的食品的许多特性非常重要，但这一领域仍有许多关键问题有待解决。本综述首次总结了...

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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Unraveling the Complexities of Starch Retrogradation: Insights from Kinetics, Molecular Interactions, and Influences of Food Ingredients

Starch retrogradation is important in controlling many properties of starch-rich foods, while many crucial issues remain to be answered in this field. This review for the first time summarized rece...

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists