Regulation of amylose content and amylopectin chain length distribution in gel digestion of different concentrations: Microstructure-based analysis

作者：Jing Wang, Xueling Zheng, Chong Liu · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111354 · 被引用次数：25 · 研究领域：Food composition and properties、Proteins in Food Systems、Microbial Metabolites in Food Biotechnology