Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin

In recent years, the blending of hydrocolloids and natural starch to improve the properties of natural starch has become a research hotspot. In this study, the effects of pectin (PEC) on the retrogradation properties and in vitro digestibility of waxy rice starch (WRS) were investigated. The results...

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Detalles Bibliográficos
Autores principales: Zhai, Yuheng, Zhang, Hao, Xing, Jiali, Sang, Shangyuan, Zhan, Xinyan, Liu, Yanan, Jia, Lingling, Li, Jian, Luo, Xiaohu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648783/
https://www.ncbi.nlm.nih.gov/pubmed/37959100
http://dx.doi.org/10.3390/foods12213981

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648783/
https://www.ncbi.nlm.nih.gov/pubmed/37959100
http://dx.doi.org/10.3390/foods12213981

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