Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure
Author:
Affiliation:
1. College of Food Science; Northeast Agricultural University; Haerbin P.R. China
2. Academy of State Administration of Grain; Beijing P.R. China
3. Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU); Beijing P.R. China
Funder
National Natural Science Foundation of China
National Key Research and Development Program of China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference38 articles.
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2. Composition, molecular structure, properties, and modification of pulse starches: A review;Hoover;Food Res. Int,2010
3. Some physico-chemical properties of smooth pea starches;Davydova;Carbohydr. Polym,1995
4. Pea starch: Composition, structure and properties-A review;Ratnayake;Starch/Stärke,2002
5. Effect of high hydrostatic pressure on physicochemical and structural properties of rice starch;Li;Food Bioprocess Technol,2012
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