The changes in multi-scale structure and properties of wheat starch after interaction with oligosaccharides of different polymerization degrees under different freeze-thaw cycles
This study investigated the effects of three oligosaccharides, stachyose (STA), raffinose (RAF), and sucrose (SUC), all at 16 % w/w, on the physicochemical properties of wheat starch subjected to multiple freeze-thaw (FT) cycles. The findings revealed that all three oligosaccharides reduced starch p...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003293 |
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