Insights into the changes of structure and digestibility of microwave and heat moisture treated quinoa starch-Reference-Cited by-同舟云学术

Insights into the changes of structure and digestibility of microwave and heat moisture treated quinoa starch

Published:2023-08 Issue: Volume:246 Page:125681
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Guangxin,Zhang Rong,Huo Shuan,Li Jing,Wang Mengting,Wang Wei,Yuan Zhining,Hu Aijun,Zheng Jie

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference44 articles.

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2. Effect of heat-moisture treatment on the thermal, structural and morphological properties of Quinoa starch;Almeida;Carbohydr. Polym. Technol. Appl.,2022

3. Formulation and quality attributes of quinoa food products;Wang;Food Bioprocess Technol.,2016

4. Physicochemical and structural properties of starches isolated from quinoa varieties;Jiang;Food Hydrocoll.,2020

5. Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch;Contreras-Jiménez;Food Chem.,2019

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