Reheating-Induced Matrix Reorganisation Modulates the In Vitro Digestibility of a Retrograded Normal/High-Amylose Maize Starch Blend

Zeping Shao, Caili Li, Xiang Gao, Dan Li, Huan Lv, Shuo Wang

Open source

DOI: 10.3390/foods15183344
Published: 2026-09-21
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15183344,
  title = {Reheating-Induced Matrix Reorganisation Modulates the In Vitro Digestibility of a Retrograded Normal/High-Amylose Maize Starch Blend},
  author = {Zeping Shao and Caili Li and Xiang Gao and Dan Li and Huan Lv and Shuo Wang},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15183344},
  url = {https://doi.org/10.3390/foods15183344}
}

RIS

TY  - JOUR
TI  - Reheating-Induced Matrix Reorganisation Modulates the In Vitro Digestibility of a Retrograded Normal/High-Amylose Maize Starch Blend
AU  - Zeping Shao
AU  - Caili Li
AU  - Xiang Gao
AU  - Dan Li
AU  - Huan Lv
AU  - Shuo Wang
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15183344
UR  - https://doi.org/10.3390/foods15183344
ER  -

APA

Shao, Z., Li, C., Gao, X., Li, D., Lv, H., & Wang, S. (2026). Reheating-Induced Matrix Reorganisation Modulates the In Vitro Digestibility of a Retrograded Normal/High-Amylose Maize Starch Blend. Foods. https://doi.org/10.3390/foods15183344

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crossref · retrieved 2026-09-26T14:13:15.936Z