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	Effect of egg yolk lipids on structure and properties of wheat starch in steamed bread
	Shangyuan Sang; Yuting Chen; Xiao Zhu; Ganesan Narsimhan; Qiuhui Hu; Zhengyu Jin; Xueming Xu
刊名	Journal of Cereal Science
	2019
关键词	Egg yolk lipids Phosphatidylcholine Wheat starch Molecular dynamics simulation
ISSN号	0733-5210
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4605325
专题	湖南大学
作者单位	1.b School of Food Science and Engineering, Nanjing University of Finance and Economics, 2.Wenyuan Road, Nanjing, 210023, China a The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, JS, 214122, China 3.Department of Agricultural and Biological Engineering, Purdue University, 225 South University Street, West Lafayette, IN, 47907, United States 4.Research Computing, Information Technology at Purdue , Purdue University, 155 South Grant Street, West Lafayette, IN, 47907, United States 5.National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, JS, 214122, China
推荐引用方式 GB/T 7714	Shangyuan Sang,Yuting Chen,Xiao Zhu,et al. Effect of egg yolk lipids on structure and properties of wheat starch in steamed bread[J]. Journal of Cereal Science,2019.
APA	Shangyuan Sang.,Yuting Chen.,Xiao Zhu.,Ganesan Narsimhan.,Qiuhui Hu.,...&Xueming Xu.(2019).Effect of egg yolk lipids on structure and properties of wheat starch in steamed bread.Journal of Cereal Science.
MLA	Shangyuan Sang,et al."Effect of egg yolk lipids on structure and properties of wheat starch in steamed bread".Journal of Cereal Science (2019).

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