Hydrothermal treatment and shear synergistically modulate the starch structural and pasting properties

作者：Zhili Ji, Kai Yan, Long Yu, Wangyang Shen, Xiwu Jia, Fang Li · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116778 · 被引用次数：7 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Proteins in Food Systems