Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate

Food Hydrocolloids

Volumn 23, Issue 6, 2009, Pages 1458-1464

  Koh, Lee Wah ^a   Kasapis, Stefan ^a   Lim, Keng Moh ^a   Foo, Check Woo ^b  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Digestion retardation; Rice dough; Sodium alginate; Structural properties

Indexed keywords

CALCIUM; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GRANULATION; SCANNING ELECTRON MICROSCOPY; SODIUM; STARCH; STRUCTURAL PROPERTIES;

COOKING LOSS; DIGESTION RETARDATION; IN-VITRO DIGESTIONS; MATRIX; MODELLING SYSTEMS; RICE DOUGHS; SMALL DEFORMATIONS; SOLUBLE STARCH; STARCH GRANULES; STRUCTURAL ENHANCEMENTS;

SODIUM ALGINATE;

EID: 61849180813     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.07.020     Document Type: Article

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