Evolutions of rheology, microstructure and digestibility of parboiled rice during simulated semi-dynamic gastrointestinal digestion
Shahid Iqbal, Ping Zhang, Peng Wu, Anlei Ge, Fangzi Ge, Renpan Deng, Xiao Dong Chen
Topics & Concepts
ParboilingFood scienceStarchDigestion (alchemy)RheologyStarch gelatinizationChemistryMaterials scienceChromatographyComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems