Effect of endogenous proteins and lipids on yam flour during radio frequency explosion puffing: Characterization, microstructure, function, and in vitro digestibility

作者：Pengfei Ye, Chao Mao, Mingxia Song, Tong Liu, Yingman Xie, Huiyun Pang, Xiangwei Chen, Yequn Wang, Yequn Wang, Yunyang Wang, Yunyang Wang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.141710 · 被引用次数：9 · 研究领域：Food composition and properties、Proteins in Food Systems、Microbial Metabolites in Food Biotechnology