Synergistic modification of ultrasound and bamboo leaf flavonoid on the rheological properties, multi-scale structure, and in vitro digestibility of pea starch-Reference-Cited by-同舟云学术

Synergistic modification of ultrasound and bamboo leaf flavonoid on the rheological properties, multi-scale structure, and in vitro digestibility of pea starch

Published:2023-12 Issue: Volume:429 Page:136959
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hu Rong,Wu Liangru,Liao Xueqin,Zhang Fusheng,Zheng Jiong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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2. Rheological properties, multiscale structure, and in vitro digestibility of a maize starch–konjac glucomannan–bamboo leaf flavonoid complex modified by dynamic high-pressure microfluidization;Food Chemistry;2024-11

3. Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance;Food Hydrocolloids;2024-09

4. Insight into the multi-scale structure and retrogradation of corn starch by partial gelatinization synergizing with epicatechin/epigallocatechin gallate;Food Chemistry;2024-09

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