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

{"title":"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","authors":"Yu Zhang, Bingjie Yang, Jing Zhao","doi":"10.1016/j.fbio.2024.104932","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8000,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pasting, rheology, structural properties and in vitro digestibility of potato starch complexes co-gelatinized with squash polysaccharides\",\"authors\":\"Yu Zhang, Bingjie Yang, Jing Zhao\",\"doi\":\"10.1016/j.fbio.2024.104932\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12409,\"journal\":{\"name\":\"Food Bioscience\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.8000,\"publicationDate\":\"2024-10-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Bioscience\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fbio.2024.104932\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.fbio.2024.104932","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}