对HHP处理淀粉的物理、形态、热学和糊化特性的新认识:淀粉类型和工业规模浓度的影响

{"title":"对HHP处理淀粉的物理、形态、热学和糊化特性的新认识:淀粉类型和工业规模浓度的影响","authors":"A. Heydari, S. Razavi, M. A. Hesarinejad, A. Farahnaky","doi":"10.1002/STAR.202000179","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":21973,"journal":{"name":"Starch-starke","volume":"20 1","pages":"2000179"},"PeriodicalIF":2.6000,"publicationDate":"2021-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"12","resultStr":"{\"title\":\"New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration\",\"authors\":\"A. Heydari, S. Razavi, M. A. Hesarinejad, A. Farahnaky\",\"doi\":\"10.1002/STAR.202000179\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":21973,\"journal\":{\"name\":\"Starch-starke\",\"volume\":\"20 1\",\"pages\":\"2000179\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2021-04-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"12\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Starch-starke\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1002/STAR.202000179\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Starch-starke","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/STAR.202000179","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}