Physicochemical properties and in vitro digestibility of proso millet starch after addition of Proanthocyanidins
Xiao Yu, Mingzhu Zheng, Shuang Yang, Zhaofeng Li, Meihong Liu, Xinbiao Yang, Nan Lin, Jingsheng Liu
Topics & Concepts
StarchCrystallinityChemistryFood scienceSolubilitySwellingDifferential scanning calorimetryProanthocyanidinEnthalpyAbsorption of waterResistant starchBiochemistryChemical engineeringOrganic chemistryMaterials scienceAntioxidantPolyphenolCrystallographyQuantum mechanicsEngineeringThermodynamicsComposite materialPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology