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Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch

Hai He, Huawei Bian, Fengwei Xie, Ling Chen

2020Food Hydrocolloids67 citationsDOI

Topics & Concepts

CrystallinityChemistryPectinFood scienceCrystallographyHelix (gastropod)StarchAmyloseCarrageenanBiologyEcologySnailFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems
Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch | Litcius