Physicochemical Properties of Deacetylated Konjac Glucomannan and Its Effects on the Quality and in Vitro Digestion Characteristics of Cold Noodles

被引：0
|
作者：
Ge, Zhenzhen [1 ,2 ]
Xu, Mingyue [1 ]
Jin, Xueyuan [3 ]
Gao, Shanshan [1 ]
Zhao, Guangyuan [1 ,2 ]
Zong, Wei [1 ,2 ]
机构：
[1] College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou,450001, China
[2] Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou,450001, China
[3] College of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou,571126, China
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 04期
关键词：
Engineering Village;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Characteristic absorption - Cold noodle - Deacetylated - Degree of deacetylation - In-vitro digestions - Konjac glucomannan - Physicochemical property - Water-holding capacity - X ray scanning - X- ray diffractions
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页码：85 / 90
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