Lamellar structure changes in rice starch during α-amylase hydrolysis: Effect of starch granule surface and channel proteins

作者：Xiaoning Liu, Zekun Xu, Xingxun Liu, Chuangchuang Zhang, Mengting Ma, Zhongquan Sui, Harold Corke · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.104502 · 被引用次数：25 · 研究领域：Food composition and properties、Proteins in Food Systems、Polysaccharides Composition and Applications