Effects of the combination of freeze-thawing and enzymatic hydrolysis on the microstructure and physicochemical properties of porous corn starch

作者：Anqi Zhao, Lei Yu, Mo Yang, Cai-Jiao Wang, Meimei Wang, Xue Bai · 发表于：Food Hydrocolloids · 年份：2018 · DOI：10.1016/j.foodhyd.2018.04.041 · 被引用次数：190 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Proteins in Food Systems