Structural reconfiguration and functional enhancement of retrograded starch through tamarind seed polysaccharide complexation: synergistic improvement of rheological properties, stability, and resistant starch content
Haotian Yin, Xiangyu Ya, Yilin Ding, Haojun Ni, Junjie Yi, Huang Zhang, Xueming Xu, Yongshuai Ma
Topics & Concepts
StarchRetrogradation (starch)ChemistryFood sciencePolysaccharideRheologyCrystallinityResistant starchCompoundingHydrolysisChemical engineeringModified starchApparent viscosityViscosityMaize starchDynamic mechanical analysisSyneresisRheometryThermal stabilityFood chemistryBiochemistryGranule (geology)PolymerCarbohydrateIntrinsic viscosityFood composition and propertiesNanocomposite Films for Food PackagingPolysaccharides Composition and Applications