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Mechanistic understanding of changes in physicochemical properties of different rice starches under high hydrostatic

Xinyu Zhang1, Chao Wang1, Yiqing Zhu1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China.

Food Chemistry
|October 3, 2024
PubMed

Keywords:
High hydrostatic pressureMolecular structureRice starchSupramolecular structure

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