Modulation of structural transitions, integrity, and digestibility in deep-defatted pea starch noodles through supplementation with partial defatting of common vetch starch
- DOI
- 10.1016/j.foodres.2026.118967
- Published
- 2026-06
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.118967,
title = {Modulation of structural transitions, integrity, and digestibility in deep-defatted pea starch noodles through supplementation with partial defatting of common vetch starch},
author = {Ebenezer Asiamah and Yiming Wang and Yan Wang and Dong-Hui Geng and Xin Jia and Monica R. Nemţanu and Dominic Aboagye and Yongqiang Cheng and Na Zhang},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.118967},
url = {https://doi.org/10.1016/j.foodres.2026.118967}
}RIS
TY - JOUR TI - Modulation of structural transitions, integrity, and digestibility in deep-defatted pea starch noodles through supplementation with partial defatting of common vetch starch AU - Ebenezer Asiamah AU - Yiming Wang AU - Yan Wang AU - Dong-Hui Geng AU - Xin Jia AU - Monica R. Nemţanu AU - Dominic Aboagye AU - Yongqiang Cheng AU - Na Zhang PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.118967 UR - https://doi.org/10.1016/j.foodres.2026.118967 ER -
APA
Asiamah, E., Wang, Y., Wang, Y., Geng, D., Jia, X., Nemţanu, M. R., Aboagye, D., Cheng, Y., & Zhang, N. (2026). Modulation of structural transitions, integrity, and digestibility in deep-defatted pea starch noodles through supplementation with partial defatting of common vetch starch. Food Research International. https://doi.org/10.1016/j.foodres.2026.118967
Source records
- crossref · retrieved 2026-09-26T11:47:49.158Z