Improving resistant starch content of cassava starch by pulsed electric field-assisted esterification
Journal Pre-proof
Improving resistant starch content of cassava starch by pulsed
electric field-assisted esterification
Bo-Ru Chen, Yun Xiao, Murtaza Ali, Fei-Yue Xu, Jian Li, Rui
Wang, Xin-An Zeng, Yong-Xin Teng
PII: S0141-8130(24)04077-7
DOI: https://doi.org/10.1016/j.ijbiomac.2024.133272
Reference: BIOMAC 133272
To appear in: International Journal of Biological Macromolecules
Received date: 4 March 2024
Revised date: 14 June 2024
Accepted date: 18 June 2024
Please cite this article as: B.-R. Chen, Y. Xiao, M. Ali, et al., Improving resistant starch
content of cassava starch by pulsed electric field-assisted esterification, International
Journal of Biological Macromolecules (2023), https://doi.org/10.1016/
j.ijbiomac.2024.133272
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© 2024 Published by Elsevier B.V.
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Journal Pre-proof
Improving resistant starch content of cassava starch by pulsed
electric field-assisted esterification
Bo-Ru Chen a, b, Yun Xiao a, b, Murtaza Ali a, b, Fei-Yue Xu a, b, Jian Li a, b, Rui Wang a,
b, Xin-An Zeng a,b,c*, Yong-Xin Tengc*
a Department of Food Science, Foshan University, Foshan, Guangdong 528000, China
b Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University,
Foshan, Guangdong 528225, China
c School of Food Science and Engineering, South China University of
Technology, Guangzhou 510641, China
*These authors contributed equally to this work as Corresponding Authors (Xinan.
Zeng: xazeng@scut.edu.cn; Yongxin. Teng: tengyongxin1997@163.com)
#Co-first author: Bo-Ru Chen and Yun Xiao
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作者：科研～小助
分类：文献
价格：1知币
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大小：1.98MB
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时间：2025-09-01
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