Effects of color protection and enzymatic hydrolysis on the microstructure, digestibility, solubility and swelling degree of chestnut flour-Reference-Cited by-同舟云学术

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Effects of color protection and enzymatic hydrolysis on the microstructure, digestibility, solubility and swelling degree of chestnut flour

Published:2024-10 Issue: Volume:23 Page:101770
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Guo Wenxin,Yang Liyang,Shi Xinyu,Cong Xin,Cheng Shuiyuan,Li Linling,Cheng Hua

Funder

Wuhan Polytechnic University

Publisher

Elsevier BV

Reference39 articles.

1. Dual modification of various starches: Synthesis, properties and applications;Ashogbon;Food Chemistry,2021

2. Relationship between structure and functional properties of normal rice starches with different amylose contents;Cai;Carbohydrate Polymers,2015

3. Effects of enzymolysis and fermentation treatment on quality properties and microstructure of CCMRP;Chen;Shenyang Normal University, Shenyang.,2022

4. JAZ1-3 and MYC2-1 synergistically regulate the transformation from completely mixed flower buds to female flower buds in Castanea mollisima;Cheng;International Journal of Molecular Sciences,2022

5. Effect of heat transfer medium and rate on freezing characteristics, color, and cell structure of chestnut kernels;Cheng;Foods,2023

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