Understanding the changes in multi-structure, physicochemical properties, and in vitro digestibility of quinoa starch by annealing with hydrogen-infused and plasma-activated water samples
We studied the combination effects of annealing (ANN) and distilled, hydrogen-infused, and plasma-activated waters on the multi-structure, physicochemical properties, and in vitro digestibility of quinoa starch (QS). To the best of our knowledge, hydrogen-infused water was used to modify starch for...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2026-03-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566925000801 |
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