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Structure-digestibility relationship from noodles based on organocatalytically esterified regular and waxy corn starch obtained by reactive extrusion using sodium propionate

Oswaldo Hernández‐Hernández, Lesbia Cristina Julio-González, Elisa G. Doyagüez, Tomy J. Gutiérrez

2022Food Hydrocolloids18 citationsDOI

Topics & Concepts

ChemistryResistant starchStarchAmyloseFood scienceCrystallinityWaxy cornExtrusionAmylopectinPropionateSodium propionateMaize starchOrganic chemistryCrystallographyMaterials scienceMetallurgyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications
Structure-digestibility relationship from noodles based on organocatalytically esterified regular and waxy corn starch obtained by reactive extrusion using sodium propionate | Litcius