Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics
Z Liu, G Cheng, Z Gu, Q Zhou, Y Yang, Z Zhang… - International Journal of …, 2024 - Elsevier
The objective of this study was to understand how the dynamic rheological behaviors of high-
amylose wheat (HAW) dough during various heating stages measured using a mixolab were …
amylose wheat (HAW) dough during various heating stages measured using a mixolab were …
Heat-moisture treatment of freshly harvested high-amylose maize kernels improves its starch thermal stability and enzymatic resistance
Z Gu, G Cheng, X Sha, H Wu, X Wang, R Zhao… - Carbohydrate …, 2024 - Elsevier
The objective of this work was to study the effects of heat-moisture treatment (HMT) of freshly
harvested mature high-amylose maize (HAM) kernels on its starch structure, properties, and …
harvested mature high-amylose maize (HAM) kernels on its starch structure, properties, and …