A starch‑sodium alginate interpenetrating network enhances the structure, texture, and starch digestibility of extruded buckwheat noodles: Regulatory effects of mannuronate/guluronate ratios and calcium ion concentrations
Kaiwen Xie, Xiang Xu, Chengcheng Gao, Zhenjiong Wang, Linghan Meng, Xiao Feng, Xiaozhi Tang
Topics & Concepts
ChewinessChemistryStarchFood scienceCalciumSodiumNetwork structureGlycemic indexThermal stabilityChromatographyGlycemicBiotechnologyOrganic chemistryMachine learningBiologyComputer scienceInsulinFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications