Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein
Haoran Wang, Zaigui Li, Lili Wang, Steve W. Cui, Ju Qiu
Topics & Concepts
StarchRoastingCrystallinityFood scienceChemistryRetrogradation (starch)Thermal stabilityGlutenSwellingModified starchMaterials scienceComposite materialOrganic chemistryAmylosePhysical chemistryFood composition and propertiesProteins in Food SystemsMicroencapsulation and Drying Processes