Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches
Fan Cheng, Yikai Ren, Thomas D. Warkentin, Yongfeng Ai
Topics & Concepts
CrystallinityAmyloseDifferential scanning calorimetryChemistryStarchFood sciencePea proteinMoistureResistant starchAmorphous solidEnthalpyDigestion (alchemy)Chemical engineeringChromatographyCrystallographyOrganic chemistryEngineeringPhysicsQuantum mechanicsThermodynamicsFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications