Digestibility, structural and physicochemical properties of microcrystalline butyrylated pea starch with different degree of substitution
Fu-Yue Dong, Wei Gao, Pengfei Liu, Xuemin Kang, Bin Yu, Bo Cui
Topics & Concepts
CrystallinityStarchMicrocrystallineChemistryMicrocrystalline celluloseRaw materialNuclear chemistryDecompositionFood scienceFourier transform infrared spectroscopyButyric acidFermentationBiochemistryOrganic chemistryChemical engineeringCrystallographyCelluloseEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications