Multi-Scale Comparison of Physicochemical Properties, Refined Structures, and Gel Characteristics of a Novel Native Wild Pea Starch with Commercial Pea and Mung Bean Starch

In the present study, the morphology, refined structure, thermal properties, and dynamic rheological, texture, and digestive properties of common vetch starch, a potential new type of legume starch, were systematically investigated, and compared with commercially available pea and mung bean starch....

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Detalles Bibliográficos
Autores principales: Zhang, Xiaojun, Tang, Ning, Jia, Xin, Geng, Donghui, Cheng, Yongqiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341203/
https://www.ncbi.nlm.nih.gov/pubmed/37444251
http://dx.doi.org/10.3390/foods12132513

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341203/
https://www.ncbi.nlm.nih.gov/pubmed/37444251
http://dx.doi.org/10.3390/foods12132513

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