Functional characteristics of Bambara groundnut starch-catechin complex formed using cyclodextrins as initiators

Bambara groundnut (BGN) starch extracted from BGN flour was modified through complexation methods using alpha and beta cyclodextrin. Complexation methods used included the microwave, co-evaporation and kneading methods. Cyclodextrin (alpha and beta) were used as initiators for grafting catechin to t...

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Detalles Bibliográficos
Autores principales: Gulu, Nontobeko B., Jideani, Victoria A., Jacobs, Ayesha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6487277/
https://www.ncbi.nlm.nih.gov/pubmed/31183429
http://dx.doi.org/10.1016/j.heliyon.2019.e01562

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6487277/
https://www.ncbi.nlm.nih.gov/pubmed/31183429
http://dx.doi.org/10.1016/j.heliyon.2019.e01562

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