Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread
Miaomiao Shi, Fei Wang, Ping Lan, Yanyan Zhang, Mingyue Zhang, Yizhe Yan, Yanqi Liu
Topics & Concepts
Steamed breadMonoglycerideChemistryFood scienceChewinessStarchWheat starchUltrasound treatmentFourier transform infrared spectroscopyUltrasoundChemical engineeringBiochemistryAcousticsEngineeringFatty acidPhysicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytoestrogen effects and research