Mechanisms by which cooking processing and protein distribution synergistically affect the structural, physicochemical and digestive properties of black rice starch

作者：Jiaqi Song, Chunmin Ma, Yue Xu, Bing Wang, Xinyu Xu, Guang Zhang, Yang Yang, Na Zhang · 发表于：Carbohydrate Polymers · 年份：2025 · DOI：10.1016/j.carbpol.2025.124739 · 被引用次数：5 · 研究领域：Food composition and properties、Proteins in Food Systems、Nanocomposite Films for Food Packaging