Structural characteristics of β-glucans from various sources and their influences on the short- and long-term starch retrogradation in wheat flour
Tingting Yuan, Siming Zhao, Jingjing Yang, Meng Niu, Yan Xu
Topics & Concepts
Retrogradation (starch)StarchChemistryFood sciencePolysaccharideRheologyGlucanBiochemistryAmyloseMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology