Rheological Properties, Multiscale Structure, and in Vitro Digestibility of a Maize Starch–konjac Glucomannan–bamboo Leaf Flavonoid Complex Modified by Dynamic High-Pressure Microfluidization
FOOD CHEMISTRY（2024）
关键词
Maize starch,Dynamic high-pressure microfluidization,Physicochemical property,Multi-scale structure,In vitro digestibility
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