Effects of various microwave intensities collaborated with different cold plasma duration time on structural, physicochemical, and digestive properties of lotus root starch
X. Sun, Zhuangzhuang Sun, Ahmed S.M. Saleh, Yifan Lu, Xiuyun Zhang, Xiangzhen Ge, Huishan Shen, Xiuzhu Yu, Wenhao Li
Topics & Concepts
StarchAmyloseCrystallinityAmylopectinChemistrySolubilityResistant starchMicrowaveSwellingFood scienceLotusModified starchMaterials scienceBotanyOrganic chemistryBiologyCrystallographyComposite materialPhysicsQuantum mechanicsFood composition and propertiesAdvanced Cellulose Research StudiesPolysaccharides and Plant Cell Walls