期刊论文

Zhang, Binjia

英文

Food Hydrocolloids

0268-005X

2020

103

105690

10.1016/j.foodhyd.2020.105690

The authors would like to acknowledge the National Natural Science Foundation of China ( 31701637 ), and the Project funded by China Postdoctoral Science Foundation ( 2018M642865 and 2019T120708 ). We thank the staffs from BL19U2 beamline of National Facility for Protein Science in Shanghai (NFPS) at Shanghai Synchrotron Radiation Facility, for assistance during data collection. B. Zhang thank the Young Elite Scientists Sponsorship Program by China Association for Science and Technology ( 2018QNRC001 ).

本校为其他机构

The rice starch following microwave cooking with storage showed more slowly digestible starch and a lower digestion rate than did the conventionally treated counterpart. The underlying mechanism was interpreted by inspecting starch multi-level structural evolutions during digestion. Accompanying digestion, not only were starch matrices digested, leading to porous substrate and probably less polymorphs and nanoscale orders, but also starch chain reassembly occurred, causing A to B crystalline transform for untreated starch and formation of new m...