Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch
This research prepared gelatinized waxy maize starch (WMS), low-amylose maize starch (LAS), and high-amylose maize starch (HAS) with different glutathione (GSH) content (5, 10, and 15 %) using high hydrostatic pressure (HHP) at 600 MPa. Scanning electron microscopy (SEM) revealed damaged morphology...
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Main Authors: | Wei Zhang, Danxia Shi, Wenming Dong, Hong Li, Xiaohui Liu |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2025-01-01
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Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000045 |
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