Molecular-structure evolution during in vitro fermentation of granular high-amylose wheat starch is different to in vitro digestion
Haiteng Li, Robert G. Gilbert, Michael J. Gidley
Topics & Concepts
AmyloseAmylopectinStarchResistant starchChemistryFood scienceFermentationDigestion (alchemy)Size-exclusion chromatographyBiochemistryPolysaccharideAmylaseDegree of polymerizationEnzymeChromatographyOrganic chemistryPolymerizationPolymerFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology