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期刊名称

international journal of biological macromolecules(1)

关键词

aging gel properties(1)
chlorogenic acid(1)
pasting properties(1)
potato starch(1)
pregelatinization(1)

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作者

Liyuan Yin AND Zhenjia Zheng AND Qiannan Liu AND Wei Liu AND Ruixuan Zhao AND Honghai Hu(0)

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institute of food science and tech(1)
institute of food science and technology, chinese academy of agricultural sciences, integrated laboratory of potato staple food processing technology, ministry of agriculture and rural affairs, key laboratory of agricultural product processing and storage, beijing 100193, pr china(1)
key laboratory of food nutrition and healthy in universities of shandong, college of food science and engineering, shandong agricultural university, 61 daizong street, tai'an 271018, shandong, china(1)

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2025(1)

科研产出

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资源类型: 外文期刊

作者:Liyuan Yin(精确检索)

作者:Zhenjia Zheng(精确检索)

作者:Qiannan Liu(精确检索)

作者:Wei Liu(精确检索)

作者:Ruixuan Zhao(精确检索)

作者:Honghai Hu(精确检索)

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1Structural and physicochemical properties of starch with varying degrees of gelatinization and complexation with polyphenol

作者： Liyuan Yin; Zhenjia Zheng; Qiannan Liu; Wei Liu; Ruixuan Zhao; Honghai Hu; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Beijing 100193, PR China; Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China; Institute of Food Science and Tech;

来源：International Journal of Biological Macromolecules

关键词： Aging gel properties Chlorogenic acid Pasting properties Potato starch Pregelatinization