Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starch

作者：Yue Gu, Bifen Chen, Rong Xu, Tongxun Liu, Junjing Huangfu, Feibai Zhou, Mouming Zhao, Qiangzhong Zhao, Qiangzhong Zhao · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.138518 · 被引用次数：34 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Proteins in Food Systems