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Molecular structure of different prepared pyrodextrins and the inhibitory effects on starch retrogradation

Huijia Mao1, Jie Li1, Zhijun Chen1

  • 1China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.

Food Research International (Ottawa, Ont.)
|May 16, 2021
PubMed

Keywords:
Hydrochloric acidInhibitionMolecular structureSize exclusion chromatographyStarch retrogradation

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