Changes in structure, physicochemical properties and in vitro digestibility of quinoa starch during heat moisture treatment with hydrogen-infused and plasma-activated waters

被引：0
|
作者：
Liu, Shuang [1 ]
Tian, Ge [1 ]
Gao, Shanshan [2 ]
Liu, Hang [1 ]
机构：
[1] Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan,030031, China
[2] School of Food Science and Engineering, Hainan University, Haikou,570228, China
来源：
International Journal of Biological Macromolecules | 2024年 / 280卷
基金：
中国国家自然科学基金;
关键词：
52;
D O I：
10.1016/j.ijbiomac.2024.136025
中图分类号：
学科分类号：
摘要：
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