2021peer-reviewed46 citations
Long-term retrogradation behavior of lotus seed starch-chlorogenic acid mixtures after microwave treatment
Jianyi Wang, Xiangfu Jiang, Zebin Guo, Baodong Zheng, Yi Zhang
Food Hydrocolloids
Concepts
LotusRetrogradation (starch)Chlorogenic acidStarchTerm (time)MicrowaveFood scienceChemistry