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Inhibition of starch gelatinisation by Polygonatum polysaccharides and low-molecular-weight fructans: effects of

Yujie Zhang1, Ziyan Wang2, Huan Cheng3

  • 1College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China.

Food Chemistry
|March 5, 2026
PubMed

Keywords:
Polygonatumlow-molecular-weight fructanspolysaccharidesrice cakerice starch

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