Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments

Ultrasonic treatment combined with resveratrol modification was used to improve banana starch’s solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by 20.52%, a...

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Detalles Bibliográficos
Autores principales: Sun, Ying, Yang, Yang, Zheng, Lili, Zheng, Xiaoyan, Xiao, Dao, Wang, Shenwan, Zhang, Zhengke, Ai, Binling, Sheng, Zhanwu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689167/
https://www.ncbi.nlm.nih.gov/pubmed/36429331
http://dx.doi.org/10.3390/foods11223741

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689167/
https://www.ncbi.nlm.nih.gov/pubmed/36429331
http://dx.doi.org/10.3390/foods11223741

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