Enhanced structural properties of calcium cross-linked pectin gel beads incorporated with starch derivatives: Preparation, characterization, and in vitro prebiotic activity
Wenqing Zhu, Ruoxi Bai, Shulei Liang, Yuqin Yuan, Bin Zhang, Marie‐Laure Fauconnier, Aurore Richel, Zhenjia Zheng
Topics & Concepts
PectinStarchSwellingChemistryCrystallinityComposite numberChemical engineeringCalcium alginatePrebioticThermal stabilitySyneresisCalciumModified starchPolysaccharideChromatographyPrecipitationAbsorption of waterWhey protein isolateNuclear chemistrySize-exclusion chromatographyWhey proteinSwelling capacityHydrogels: synthesis, properties, applicationsFood composition and propertiesPolysaccharides Composition and Applications