Effects of xanthan and konjac gums on pasting, rheology, microstructure, crystallinity and in vitro digestibility of mung bean resistant starch
Siyu Lin, Xiane Liu, Yao Cao, Suchen Liu, Danwen Deng, Jinsheng Zhang, Ganhui Huang
Topics & Concepts
CrystallinityStarchRheologyXanthan gumFood scienceChemistryMicrostructureViscoelasticityHydrolysisMaterials scienceBiochemistryComposite materialCrystallographyFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems