Optimization of Microwave Pre-Cooked Conditions for Gelatinization of Adzuki Bean
Jianyou Zhang(Zhejiang University of Technology), Fei Lyu(Zhejiang University of Technology), Lyu Zhang(Zhejiang Marine Fisheries Research Institute), Xuehua Xie(Kunming Medical University), Yi-ling Hong(Zhejiang University of Technology), Gaopeng Zhang(Zhejiang University of Technology)
Cited by 12
Related Papers
Hot extrusion 3D printing technologies based on starchy food: A review
|Carbohydrate Polymers|2022|85
Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation
|Trends in Food Science & Technology|2024|62
Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein
|Critical Reviews in Food Science and Nutrition|2022|57
A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation
|Ultrasonics Sonochemistry|2024|57
Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture
|International Journal of Biological Macromolecules|2023|42