A5061341772- Food composition and properties
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Aortic aneurysm repair treatments
- Meat and Animal Product Quality
- Monetary Policy and Economic Impact
- Seaweed-derived Bioactive Compounds
- Infectious Aortic and Vascular Conditions
- Aortic Disease and Treatment Approaches
- Microencapsulation and Drying Processes
- Polysaccharides and Plant Cell Walls
- Market Dynamics and Volatility
- Microbial Metabolites in Food Biotechnology
- Financial Risk and Volatility Modeling
China Agricultural University
2024
Fujian Agriculture and Forestry University
2022-2023
Nanjing Agricultural University
2020
China University of Political Science and Law
2020
In this study, wheat starch (WS) was combined with different concentrations of laminarin (LM) to investigate changes in its microstructure, structure and digestibility. The application LM improve the cooking textural properties noodles also investigated. A low concentration (2%, g/100g) reduced crystallinity order degree WS, but a high had opposite effect. After addition, leached amylose content swelling power WS were significantly reduced, indicating that coats granule surface, inhibiting...