Effects of exogenous V-type complexes on the structural properties and digestibility of autoclaved lotus seed starch after retrogradation
Yujia Ou, Yixin Zheng, Yi Zhang, Shaoxiao Zeng, Baodong Zheng, Hongliang Zeng
Topics & Concepts
StarchRetrogradation (starch)ChemistryAmyloseLotusResistant starchFood scienceChemical engineeringBiochemistryCrystallographyBotanyBiologyEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology