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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

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