Unveiling lotus root processing under vacuum microwave: starch–malic acid interactions based on moisture, structure, and in vitro digestibility
Yiyang Yu, Dianbin Su, Huihui Xu, Weiqiao Lv, Hualu Song, Falan Li, Wenping Zhao, Xia Sun, Yemin Guo
Topics & Concepts
Malic acidLotusStarchMoistureMicrowaveFood scienceIn vitroBotanyChemistryBiologyBiochemistryOrganic chemistryPhysicsCitric acidQuantum mechanicsChromatography in Natural ProductsPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology