Standard
Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells. / Ding, Li; Huang, Qiang; Xiang, Wenyu; Fu, Xiong; Zhang, Bin; Wu, Jian-Yong.
In:
Food Hydrocolloids, Vol. 124, No. Part B, 107297, 2022.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Ding, L, Huang, Q, Xiang, W, Fu, X, Zhang, B & Wu, J-Y 2022, '
Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells',
Food Hydrocolloids, vol. 124, no. Part B, 107297.
https://doi.org/10.1016/j.foodhyd.2021.107297
APA
Ding, L., Huang, Q., Xiang, W., Fu, X., Zhang, B., & Wu, J-Y. (2022).
Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells.
Food Hydrocolloids,
124(Part B), [107297].
https://doi.org/10.1016/j.foodhyd.2021.107297
Vancouver
Ding L, Huang Q, Xiang W, Fu X, Zhang B, Wu J-Y.
Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells.
Food Hydrocolloids. 2022;124(Part B). 107297.
https://doi.org/10.1016/j.foodhyd.2021.107297
Author
Ding, Li ; Huang, Qiang ; Xiang, Wenyu ; Fu, Xiong ; Zhang, Bin ; Wu, Jian-Yong. / Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells. In: Food Hydrocolloids. 2022 ; Vol. 124, No. Part B.
Bibtex
@article{f51bd2fccaf94053b1fa90e5add3c74f,
title = "Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells",
author = "Li Ding and Qiang Huang and Wenyu Xiang and Xiong Fu and Bin Zhang and Jian-Yong Wu",
year = "2022",
doi = "10.1016/j.foodhyd.2021.107297",
language = "English",
volume = "124",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",
number = "Part B",
}
RIS
TY - JOUR
T1 - Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells
AU - Ding, Li
AU - Huang, Qiang
AU - Xiang, Wenyu
AU - Fu, Xiong
AU - Zhang, Bin
AU - Wu, Jian-Yong
PY - 2022
Y1 - 2022
U2 - 10.1016/j.foodhyd.2021.107297
DO - 10.1016/j.foodhyd.2021.107297
M3 - Journal article
VL - 124
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
IS - Part B
M1 - 107297
ER -
