Insight into changes in multi-level structure and physicochemical properties of blue wheat starch modified by autoclaving heat-moisture treatment

Journal of Cereal Science 2026

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Authors: Limin Li, Yinghao Zhu, Qingfa Wang, Xueling Zheng, Chong Liu

DOI: 10.1016/j.jcs.2026.104540

Cited by: 1

References: 55

Fields of Study & Subjects

Food composition and properties Microencapsulation and Drying Processes Food Drying and Modeling

References 55