The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches
Wenxin Liang, Li Ding, Ke Guo, Yang Liu, Xiaoxia Wen, Jacob J. K. Kirkensgaard, Bekzod Khakimov, Kasper Enemark‐Rasmussen, Kim H. Hebelstrup, Klaus Herburger, Xingxun Liu, Staffan Persson, Andreas Blennow, Yuyue Zhong
Topics & Concepts
AmylopectinAmyloseDigestion (alchemy)StarchChemistryCrystallinityLamellar structureCrystallographyFood scienceChromatographyFood composition and propertiesProteins in Food SystemsPhytase and its Applications