Effects of crosslinking with sodium trimetaphosphate on structural, physicochemical, rheological and in vitro digestibility properties of purple sweet potato starch
David Mahoudjro Bodjrenou, Zengjing Huang, Teng Liu +2
Food Research International
Food composition and properties
Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents
Wenyi Shi, Hexiang Xie, Kefan Ouyang +3
Food Research International
Food Chemistry and Fat Analysis