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Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch

Yi Yang, Tingting Li, Yan Li, Haifeng Qian, Xiguang Qi, Hui Zhang, Li Wang

2020Food Chemistry63 citationsDOI

Topics & Concepts

StarchSwellingSolubilityFood scienceRheologyChemistryMicrostructureDigestion (alchemy)Chemical engineeringMaterials scienceOrganic chemistryChromatographyComposite materialCrystallographyEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsCassava research and cyanide
Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch | Litcius