Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum
Hai He, Chengdeng Chi, Fengwei Xie, Xiaoxi Li, Yi Liang, Ling Chen
Topics & Concepts
CrystallinityStarchGuar gumFood scienceChemistryExtrusionGranule (geology)AmyloseGlycemic indexMaterials scienceCrystallographyInsulinGlycemicComposite materialBiologyBiotechnologyFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems