Differences in Retrogradation Characteristics of Pregelatinized Rice Starch Prepared Using Different Water Content

被引：0
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作者：
Zhao, Xueying [1 ,2 ,3 ]
Xu, Xueming [1 ,2 ,3 ]
Jin, Yamei [1 ,2 ,3 ]
Xu, Dan [1 ,2 ,3 ]
Zhang, Wenya [1 ,2 ,3 ]
Wu, Fengfeng [1 ,2 ,3 ]
机构：
[1] State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi,214122, China
[2] School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi,214122, China
[3] International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi,214122, China
来源：
Starch/Staerke | 2021年 / 73卷 / 5-6期
关键词：
Different water contents - Insoluble starch - Intermolecular aggregation - Ordered structures - Pregelatinized starches - Relative crystallinity - Short-range ordered - Starch retrogradation;
D O I：
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学科分类号：
摘要：
37
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