Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan
Sumeng Wei, Liang Xue, Baohua Kong, Chuanai Cao, Hongwei Zhang, Qian Liu, Hui Wang
Topics & Concepts
Food scienceIn vitroChemistryStarchSwellingNetwork structureAcetylationProtein digestibilityBiochemistryMaterials scienceComposite materialGeneMachine learningComputer scienceMeat and Animal Product QualityProteins in Food SystemsFood composition and properties