Modification of wheat starch-long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes
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This study investigated wheat starch (WS)-long-chain inulin (LCI) complexes treated with high-power ultrasound (UA) (1200 or 1500 W, 75 °C water bath, 30 or 180 s (s)). This study showed that the UA-treated WS-LCI composites of each group exhibited partial ge... ...
