Open access
Oct 2026
The Relationship of Cultivars, Structures and In Vitro Digestibility of Chinese Chestnut (Castanea henryi) Starches Treated with Low-Voltage Electrostatic Field Technology
Low-voltage electrostatic field (LVEF) treatment is an emerging food preservation technology that exploits the physical effects of electrostatic fields; however, its mechanisms of action in nut crops remain poorly understood. This study investigated changes in starch structure, processing properties, and in vitro diges...
Feng Chen, Xian-Tong Wu, Wen-Can Luo et al.
· Molecules · 0 citations