Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization.
作者： Wenhao Li , Hongmei Guo , Peng Wang , Xiaoling Tian , Wei Zhang
DOI: 10.1016/J.CARBPOL.2015.05.076
关键词: Crystallography 、 Differential scanning calorimetry 、 Crystallinity 、 Resistant starch 、 Swelling 、 Recrystallization (metallurgy) 、 Starch 、 Chemistry 、 Solubility 、 Chemical engineering 、 Crystallization
摘要: … The structural recrystallization of gelatinized mung bean starch caused by the high pressure was different from thermal gelatinized ones, this because the UHP-gelatinized mung bean …
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