Effects of yeast β‐glucan on gelatinization, structure and digestibility of potato starch
Collectively, the addition of β-glucan to PS can serve as a new approach to enhance the technological properties of PS in food applications. These results will provide theoretical basis for PS to develop into functional food. © 2024 Society of Chemical Industry.
Authors
- Lin Dong
- Lin Zhang (ORCID: https://orcid.org/0000-0001-9744-8503)
- Hua Zhang (ORCID: https://orcid.org/0009-0006-3792-2588)
- Xia Ma (ORCID: https://orcid.org/0000-0002-4753-9949)
- Yan He (ORCID: https://orcid.org/0000-0002-2786-6184)
Institutions
- Shanghai Institute of Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-10-23
- DOI
- https://doi.org/10.1002/jsfa.13971
- Citations
- 3
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.93