Long-term retrogradation behavior of lotus seed starch-chlorogenic acid mixtures after microwave treatment
Jianyi Wang, Xiangfu Jiang, Zebin Guo, Baodong Zheng, Yi Zhang
Topics & Concepts
LotusRetrogradation (starch)Chlorogenic acidStarchTerm (time)MicrowaveFood scienceChemistryBotanyBiologyComputer sciencePhysicsTelecommunicationsQuantum mechanicsAmyloseFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology