Nano-starch and Its Structural Properties Prepared from Enzymolysis-Dynamic High Pressure Micro-fluidization
In order to investigate the changes in structure and properties of waxy maize starch (WMS) after its nano-starch was prepared by pullulanase enzymolysis-dynamic high pressure micro-fluidization technology (P-DHPM), this paper explored the trends of changes in starch microstructure, crystalline struc...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023060152 |