The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels
Ruifen Li, Li Ding, Ke Guo, Jianzhou Qu, Klaus Herburger, Staffan Persson, Andreas Blennow, Yuyue Zhong
Topics & Concepts
Food scienceChemistryStarchAmyloseViscosityCaseinMaize starchDigestion (alchemy)Dietary fiberChromatographyMaterials scienceComposite materialFood composition and propertiesProteins in Food SystemsPhytase and its Applications