Effects of edible mushroom polysaccharides on the gel structure and digestive properties of mung bean starch: Synergistic driving mechanism of hydrogen bonding and electrostatic interactions
- DOI
- 10.1016/j.foodchem.2026.150940
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150940,
title = {Effects of edible mushroom polysaccharides on the gel structure and digestive properties of mung bean starch: Synergistic driving mechanism of hydrogen bonding and electrostatic interactions},
author = {Jianlong Wang and Boya Zhang and Yang Gao and Bingqin Liu and Qiong Wu and Sihan Gao and Denis Baranenko and Jiangfei Li and Zhilong Zhou and Weihong Lu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150940},
url = {https://doi.org/10.1016/j.foodchem.2026.150940}
}RIS
TY - JOUR TI - Effects of edible mushroom polysaccharides on the gel structure and digestive properties of mung bean starch: Synergistic driving mechanism of hydrogen bonding and electrostatic interactions AU - Jianlong Wang AU - Boya Zhang AU - Yang Gao AU - Bingqin Liu AU - Qiong Wu AU - Sihan Gao AU - Denis Baranenko AU - Jiangfei Li AU - Zhilong Zhou AU - Weihong Lu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150940 UR - https://doi.org/10.1016/j.foodchem.2026.150940 ER -
APA
Wang, J., Zhang, B., Gao, Y., Liu, B., Wu, Q., Gao, S., Baranenko, D., Li, J., Zhou, Z., & Lu, W. (2026). Effects of edible mushroom polysaccharides on the gel structure and digestive properties of mung bean starch: Synergistic driving mechanism of hydrogen bonding and electrostatic interactions. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150940
Source records
- crossref · retrieved 2026-09-26T13:21:37.643Z