Modification of wheat starch-long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes.
Saved in:
| Title: | Modification of wheat starch-long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes. |
|---|---|
| Authors: | Yen CC; Department of Food Sciences, College of Life Science, National Chiayi University, No. 300 Syuefu Rd., Chiayi City 600355, Taiwan., Huang PH; Department of Food Sciences, College of Life Science, National Chiayi University, No. 300 Syuefu Rd., Chiayi City 600355, Taiwan., Chen RF; Department of Food Sciences, College of Life Science, National Chiayi University, No. 300 Syuefu Rd., Chiayi City 600355, Taiwan., Chang WC; Department of Food Sciences, College of Life Science, National Chiayi University, No. 300 Syuefu Rd., Chiayi City 600355, Taiwan. |
| Source: | Food chemistry: X [Food Chem X] 2026 Apr 09; Vol. 35, pp. 103858. Date of Electronic Publication: 2026 Apr 09 (Print Publication: 2026). |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Ltd Country of Publication: Netherlands NLM ID: 101751436 Publication Model: eCollection Cited Medium: Internet ISSN: 2590-1575 (Electronic) Linking ISSN: 25901575 NLM ISO Abbreviation: Food Chem X Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 2590-1575 |
|---|---|
| DOI: | 10.1016/j.fochx.2026.103858 |
