Unraveling the impact of viscosity and starch type on the <i>in vitro</i> starch digestibility of different gels
María Santamaría, Leticia Montes, Raquel Garzón, Ramón Moreira, Cristina M. Rosell
Abstract
= -0.73). Therefore, these parameters could be used as predictors of the hydrolysis performance of starch gels as well as in reverse engineering for the design of healthy foods.
Topics & Concepts
StarchViscometerViscosityHydrolysisChemistryAmyloseRheometerEnzymatic hydrolysisApparent viscosityRheologyIntrinsic viscosityChemical engineeringChromatographyFood scienceMaterials scienceBiochemistryPolymerOrganic chemistryComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems