Preparation, physicochemical properties, and in vitro digestibility of cross-linked resistant starch from pea starch

Starch/Staerke

Volumn 65, Issue 11-12, 2013, Pages 947-953

  Shi, Miaomiao ^a   Gu, Feng ^a   Wu, Junchao ^a   Yu, Shujuan ^a   Gao, Qunyu ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Cross linking treatment; Pea starch; Resistant starch

Indexed keywords

CRYSTALLINITY; GELATION; PHYSICOCHEMICAL PROPERTIES; SODIUM COMPOUNDS; VISCOSITY;

CROSS-LINKED STARCH; FUNCTIONAL PROPERTIES; GELATINIZATION TEMPERATURE; PEA STARCH; RELATIVE CRYSTALLINITY; RESISTANT STARCH; SODIUM TRIMETAPHOSPHATES; SODIUM TRIPOLYPHOSPHATE;

STARCH;

PISUM SATIVUM;

EID: 84894370921     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201300008     Document Type: Article

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