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In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure

Andrea Aleixandre, Yaiza Benavent‐Gil, Ramón Moreira, Cristina M. Rosell

2021Food Hydrocolloids47 citationsDOIOpen Access PDF

Topics & Concepts

StarchAmyloseDigestion (alchemy)MicrostructureHydrolysisChemistryFood sciencePotato starchKineticsEnzymatic hydrolysisBiochemistryChromatographyCrystallographyPhysicsQuantum mechanicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications
In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure | Litcius