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Peer-reviewedCC BYFoods (Basel, Switzerland)

In Vitro Digestibility and Rheological Properties of Chinese Yam (Dioscorea opposita Thunb.) Starch Modified with Chlorogenic Acid

  • Sandu Xie1
  • Huiqing Chen2
  • Liping Li2
  • Ting Wang2
  • Beini Wang2
  • Hongliang Zeng1
  • Yi Zhang1
  • Baodong Zheng1
  1. 1Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, , Fuzhou 350002, China
  2. 2School of Life Sciences and Chemistry, , Quanzhou 362332, China
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Cite

BibTeXRIS
BibTeX
@article{xie2026vitro,
  title = {{In Vitro Digestibility and Rheological Properties of Chinese Yam (Dioscorea opposita Thunb.) Starch Modified with Chlorogenic Acid}},
  author = {Sandu Xie and Huiqing Chen and Liping Li and Ting Wang and Beini Wang and Hongliang Zeng and Yi Zhang and Baodong Zheng},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13703599},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - In Vitro Digestibility and Rheological Properties of Chinese Yam (Dioscorea opposita Thunb.) Starch Modified with Chlorogenic Acid
AU  - Sandu Xie
AU  - Huiqing Chen
AU  - Liping Li
AU  - Ting Wang
AU  - Beini Wang
AU  - Hongliang Zeng
AU  - Yi Zhang
AU  - Baodong Zheng
PY  - 2026
DA  - 2026/10/01
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13703599
SN  - 2304-8158
ER  -