Modification of Pea Starch Digestibility through the Complexation with Gallic Acid via High-Pressure Homogenization

Pea starch and some legume starches are the side streams of plant-based protein production. Structural modification toward moderate digestibility and desirable functionality is a way to increase the economic values of these side-stream starches. We applied an innovative and sustainable technique, hi...

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Detalles Bibliográficos
Autores principales: Villanova, Franciene Almeida, Lin, Amy Hui-Mei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9269514/
https://www.ncbi.nlm.nih.gov/pubmed/35808669
http://dx.doi.org/10.3390/polym14132623

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9269514/
https://www.ncbi.nlm.nih.gov/pubmed/35808669
http://dx.doi.org/10.3390/polym14132623

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