Multi-scale structural reorganization determines the divergent digestibility of A-, B-, and C-type starches upon conventional cooking

Journal of Food Engineering 2026

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Authors: YIQING YANG, Zizhen Ren, Xinzhong Hu, Zhen Ma

DOI: 10.1016/j.jfoodeng.2026.113215

Cited by: 1

References: 53

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Microencapsulation and Drying Processes

References 53