Effect of Polygonatum cyrtonema Hua polysaccharides on gluten structure, in vitro digestion and shelf-life of fresh wet noodle

作者：Siqing Xiong, Pengcheng Tao, Yuanguo Yu, Wenbing Wu, Yongxin Li, Gang Chen, Jinping Si, Huqing Yang · 发表于：International Journal of Biological Macromolecules · 年份：2024 · DOI：10.1016/j.ijbiomac.2024.135475 · 被引用次数：16 · 研究领域：Food composition and properties、Polysaccharides and Plant Cell Walls、Microbial Metabolites in Food Biotechnology