Structural and physicochemical properties and in vitro digestibility of recrystallized linear α-d-(1 → 4) glucans derived from mild-acid-modified cassava starch

Food Research International

Volumn 43, Issue 4, 2010, Pages 1144-1154

  Mutungi, C ^a   Onyango, C ^b   Rost, F ^a   Doert, T ^a   Jaros, D ^a   Rohm, H ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

d (1 4) glucans; Crystallinity; In vitro digestibility; Particle size; Solubility; Thermal properties; Water binding

Indexed keywords

CRYSTALLINITIES; GLUCANS; IN VITRO DIGESTIBILITY; IN-VITRO; THERMAL PROPERTIES; WATER BINDING;

ACIDS; HYDROCHLORIC ACID; POLYSACCHARIDES; RECRYSTALLIZATION (METALLURGY); SOLUBILITY; STARCH; THERMAL CONDUCTIVITY; WATER RECYCLING;

AGGLOMERATION;

MANIHOT ESCULENTA;

EID: 77953133449     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.02.008     Document Type: Article

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