Interactions of OSA‐Modified Starch and Heat‐Treated Whey Protein Alter the Structural, Rheological, and In Vitro Digestibility Properties of Starch

Ähnliche Einträge

• Physicochemical, Rheological Properties, and In‐Vitro Starch Digestibility of Flours and Starches from Pigeon Pea, Cowpea, Pinto Bean, and Navy Bean
  von: Bharati Kumari, et al.
  Veröffentlicht: (2024)
• Effects of Konjac Gum on Physicochemical, Rheological, Textural Properties, and In Vitro Digestibility of Purple Potato Starch
  von: Dan He, et al.
  Veröffentlicht: (2024)
• Optimizing the Digested Starch and Starch Digestibility Index of Cardaba Banana Starch Revealed a Multiphasic Starch Digestogram
  von: Babatunde Olawoye, et al.
  Veröffentlicht: (2024)
• Sweet Potato Starch Noodles Enriched With Tannin‐Rich Fraction From Pomegranate Rind: Physicochemical Properties, Structure, Stability, and In Vitro Starch Digestibility
  von: Guanghui Li, et al.
  Veröffentlicht: (2025)
• Heat‐Induced Structuration Between Starch and Soy Flour to Produce Composites With Reduced Starch Digestibility
  von: Konstantinos Korompokis, et al.
  Veröffentlicht: (2025)