Modification of wheat starch-long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes.

Food Chem X · 2026 · PMC13092186 · PMID 42011496

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an increasing trendno p-value reported

In addition, compared to the two untreated groups, each treated group exhibited an increasing trend in L *, b * values, and WI, indicating a noticeable change in color appearance (Table A5).

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