Characterization and in vitro digestibility of potato starch encapsulated in calcium alginate beads

作者：Congli Cui, Han Jiang, Minghang Guan, Na Ji, Liu Xiong, Qingjie Sun · 发表于：Food Hydrocolloids · 年份：2021 · DOI：10.1016/j.foodhyd.2021.107458 · 被引用次数：68 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology