Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contents
Huiyu Dun, Hongshan Liang, Shanshan Li, Bin Li, Fang Geng
Topics & Concepts
StarchRetrogradation (starch)AmyloseEmulsionFood scienceChemistryStarch gelatinizationSwellingMaterials scienceBiochemistryComposite materialFood composition and propertiesProteins in Food SystemsFood and Agricultural Sciences