Hubei Provincial Natural Science Foundation of China [2023AFB268]; Wuhan Science and technology special correspondent "production, education and research" special project [2023110201030660]; Open Project Fund of the Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) [DZLY2023010]
机构署名：
本校为第一且通讯机构
院系归属：
食品科学与工程学院
摘要：
The physicochemical property of native buckwheat starch (BWS) limits the application, which attracts more attention in the food industry. The objective of this study was to investigate the effects of different ultrasonic powers combined with moisture contents on the structure and physicochemical properties of BWS. The results showed that ultrasonic treatment significantly reduced the gel hardness and loss modulus of BWS. The increase in water content during ultrasound effectively enhanced the swelling power of BWS and reduced the peak viscosity. Besides, with the increase of water content and ...
