The effects of D-allulose on the gelatinization and gelling properties of wheat starch

被引：0
|
作者：
Wang, Zhiqi [1 ]
Lv, Jing [1 ]
Xie, Diandong [1 ]
Li, Xinyu [1 ]
Liu, Xinliang [1 ,3 ]
Li, Ning [1 ]
Liu, Jidong [1 ,2 ]
机构：
[1] College of Light Industry and Food Engineering, Guangxi University, 100 Daxue Road, Guangxi, Nanning,530004, China
[2] Academy of Sugarcane and Sugar Industry, Guangxi University, 100 Daxue Road, Guangxi, Nanning,530004, China
[3] Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industry and Food Engineering, Guangxi University, Nanning,530004, China
来源：
International Journal of Biological Macromolecules | 2024年 / 282卷
基金：
中国国家自然科学基金;
关键词：
D-allulose - Gelatinization properties - Gelling properties - Pasting - Physicochemical property - Retrogradation - Starch gelatinization - Wheat starch - Wheat starch systems;
D O I：
10.1016/j.ijbiomac.2024.137326
中图分类号：
学科分类号：
摘要：
61
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