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Peer-reviewedLicence not statedFood Science and Biotechnology

Effects of amylopectin chain-length distribution and molecular order on starch digestibility and rheological properties of adzuki bean starch gels (Pat-muk)

  • Eunyeong Sim1,2
  • Young Kwang Ju3
  • Young Hoon Jung2
  1. 1Quality Management and Evaluation Research Division, National Institute of Crop and Food Science, Rural Development Administration, Suwon, South Korea
  2. 2School of Food Science and Biotechnology, Food and Bio-Industry Institute, Kyungpook National University, Daegu, South Korea
  3. 3Central-Northern Region Crop Research Center, National Institute of Crop and Food Science, Rural Development Administration, Suwon, South Korea
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Cite

BibTeXRIS
BibTeX
@article{sim2026effects,
  title = {{Effects of amylopectin chain-length distribution and molecular order on starch digestibility and rheological properties of adzuki bean starch gels (Pat-muk)}},
  author = {Eunyeong Sim and Young Kwang Ju and Young Hoon Jung},
  journal = {Food Science and Biotechnology},
  year = {2026},
  month = oct,
  doi = {10.1007/s10068-026-02284-9},
  url = {https://doi.org/10.1007/s10068-026-02284-9},
}
RIS
TY  - JOUR
TI  - Effects of amylopectin chain-length distribution and molecular order on starch digestibility and rheological properties of adzuki bean starch gels (Pat-muk)
AU  - Eunyeong Sim
AU  - Young Kwang Ju
AU  - Young Hoon Jung
PY  - 2026
DA  - 2026/10/27
JO  - Food Science and Biotechnology
DO  - 10.1007/s10068-026-02284-9
UR  - https://doi.org/10.1007/s10068-026-02284-9
SN  - 1226-7708
SN  - 2092-6456
ER  -