Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells
Li Ding, Qiang Huang, Wenyu Xiang, Xiong Fu, Bin Zhang, Jianyong Wu
Topics & Concepts
StarchPolysaccharideCell wallPectinSwellingChemistryFood scienceDigestion (alchemy)Potato starchIn vitroParenchymaSodiumBiochemistryBotanyChromatographyChemical engineeringOrganic chemistryBiologyEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides and Plant Cell Walls