{"title":"揭示淀粉逆变的复杂性：从动力学、分子相互作用和食品成分的影响中获得启示","authors":"Cheng Li","doi":"10.1080/87559129.2024.2347467","DOIUrl":null,"url":null,"abstract":"Starch retrogradation is important in controlling many properties of starch-rich foods, while many crucial issues remain to be answered in this field. This review for the first time summarized rece...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"24 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Unraveling the Complexities of Starch Retrogradation: Insights from Kinetics, Molecular Interactions, and Influences of Food Ingredients\",\"authors\":\"Cheng Li\",\"doi\":\"10.1080/87559129.2024.2347467\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Starch retrogradation is important in controlling many properties of starch-rich foods, while many crucial issues remain to be answered in this field. This review for the first time summarized rece...\",\"PeriodicalId\":12369,\"journal\":{\"name\":\"Food Reviews International\",\"volume\":\"24 1\",\"pages\":\"\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-04-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Reviews International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/87559129.2024.2347467\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Reviews International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/87559129.2024.2347467","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Unraveling the Complexities of Starch Retrogradation: Insights from Kinetics, Molecular Interactions, and Influences of Food Ingredients
Starch retrogradation is important in controlling many properties of starch-rich foods, while many crucial issues remain to be answered in this field. This review for the first time summarized rece...
期刊介绍：
Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for:
•food scientists and technologists
•food and cereal chemists
•chemical engineers
•agriculturists
•microbiologists
•toxicologists
•nutritionists
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