Work

The influence of ultrasonic thermal effect on the preparation of porous starch by ultrasonic-assisted enzymatic hydrolysis

Year: 2025

Type: article

Source: International Journal of Biological Macromolecules

DOI: 10.1016/j.ijbiomac.2025.143179

Authors: Xinying Su, Song Bai, Qingyu Xu, Shuang Xu, Xiaofei Liu, Zhong Xu, Na Zhang

Institution: Harbin University of Commerce

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

Funders: Ministry of Science and Technology of the People's Republic of China, Harbin University of Commerce, National Key Research and Development Program of China

Awards: G1467913863, G3889459544

OpenAlex ID: W4409450812

FWCI: 5.596

Cites: 31

Cited by: 11

Related to: 10