Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility
Gabriela Feltre, Flávia Souza Almeida, Ana Carla Kawazoe Sato, Gustavo C. Dacanal, Míriam Dupas Hubinger
Topics & Concepts
AmyloseAmylopectinStarchMicrostructureChemistryFood scienceSelf-healing hydrogelsChemical engineeringPolysaccharideMatrix (chemical analysis)Waxy cornChromatographyPolymer chemistryBiochemistryCrystallographyEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications