Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch

As a physical method for starch modification, dry heating treatment (DHT) at high temperatures (150 and 180°C, respectively) was applied to blue highland barley (BH) starch with different durations (2 and 4 h). The effects on its multi-structures, physicochemical properties, and in vitro digestibili...

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Detalles Bibliográficos
Autores principales: Liu, Shuang, Liu, Hang, Gao, Shanshan, Guo, Shang, Zhang, Cheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10206050/
https://www.ncbi.nlm.nih.gov/pubmed/37234552
http://dx.doi.org/10.3389/fnut.2023.1191391

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10206050/
https://www.ncbi.nlm.nih.gov/pubmed/37234552
http://dx.doi.org/10.3389/fnut.2023.1191391

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