中文

陈志刚

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:华南理工大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles

Release time:2024-01-01Hits:

Impact Factor:

10.9
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Yang Sha,Dhital Sushil,Zhang Meng-Na,Wang Jie,Chen Zhi-Gang
Correspondence Author:

CZG
Document Code:

2c9e868c8534090d018537c90d144421
Volume:

131
Translation or Not:

no
Date of Publication:

2022-10-01

Pre One:Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

Next One:The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage