Preparation and physicochemical characteristics of cross-linked resistant starch under heat-moisture treatment

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Meifang Cao
School of Food Science and Engineering, South China University of Technology, WuShan, Guangzhou 510640, PR China.
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Yunyun Li
School of Food Science and Engineering, South China University of Technology, WuShan, Guangzhou 510640, PR China.
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Qunyu Gao
School of Food Science and Engineering, South China University of Technology, WuShan, Guangzhou 510640, PR China.
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This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Meifang Cao
School of Food Science and Engineering, South China University of Technology, WuShan, Guangzhou 510640, PR China.

Yunyun Li
School of Food Science and Engineering, South China University of Technology, WuShan, Guangzhou 510640, PR China.

Qunyu Gao
School of Food Science and Engineering, South China University of Technology, WuShan, Guangzhou 510640, PR China.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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