Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions (2024)
- Authors:
- Autor USP: LIANG, ZHAO - FFCLRP
- Unidade: FFCLRP
- DOI: 10.1016/j.foodchem.2024.140767
- Subjects: POLISSACARÍDEOS; AMIDO; CEVADA; FÍSICO-QUÍMICA
- Keywords: Gelatinization characteristics; Highland barley starch (HBS); Highland barley β-glucan; Molecular interaction; Short-term retrogradation
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 460, Part. 3, art. 140767, [11] p, 2024
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
LI, Liang et al. Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions. Food Chemistry, v. 460, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2024.140767. Acesso em: 08 abr. 2026. -
APA
Li, L., Pan, F., Tian, X., Li, Y., Rao, L., Zhao, L., et al. (2024). Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions. Food Chemistry, 460. doi:10.1016/j.foodchem.2024.140767 -
NLM
Li L, Pan F, Tian X, Li Y, Rao L, Zhao L, Wang Y, Liao X. Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions [Internet]. Food Chemistry. 2024 ; 460[citado 2026 abr. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2024.140767 -
Vancouver
Li L, Pan F, Tian X, Li Y, Rao L, Zhao L, Wang Y, Liao X. Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions [Internet]. Food Chemistry. 2024 ; 460[citado 2026 abr. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2024.140767 - Semi-supervised learning with concept drift using particle dynamics applied to network intrusion detection data
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