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How does high hydrostatic pressure treatment improve the esterification of quinoa (Chenopodium quinoa Willd.) starch?

Yaping Yin1, Yongliang Zhuang1, Liping Sun1

  • 1Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.

Food Chemistry
|September 14, 2024
PubMed

Keywords:
Emulsification performanceHigh hydrostatic pressureOctenyl succinic anhydrideQuinoa starchReaction efficiency

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