In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch

Food Chemistry

Volumn 212, Issue , 2016, Pages 749-758

  Shah, Asima ^a   Masoodi, Farooq Ahmad ^a   Gani, Adil ^a   Ashwar, Bilal Ahmad ^a  

^a UNIVERSITY OF KASHMIR   (India)

Author keywords

Microstructure; Resistant starch; Rheology

Indexed keywords

COMPLEX NETWORKS; ELASTICITY; MICROSTRUCTURE; RHEOLOGY; X RAY DIFFRACTION;

AMYLOSE-LIPID COMPLEX; FREQUENCY SWEEP; FTIR SPECTROSCOPY; ONSET TEMPERATURE; PEAK TEMPERATURES; RESISTANT STARCH; RHEOLOGICAL ANALYSIS; SHEAR-THICKENING BEHAVIOR;

STARCH;

AMYLOSE; STARCH; TYPE 3 RESISTANT STARCH; UNCLASSIFIED DRUG; LIPID;

ARTICLE; AUTOCLAVE; CHEMICAL COMPOSITION; DIGESTION; FLOW KINETICS; IN VITRO STUDY; INFRARED SPECTROSCOPY; OAT; SHEAR RATE; TRANSITION TEMPERATURE; X RAY DIFFRACTION; AVENA; CHEMISTRY; METABOLISM; TEMPERATURE; VISCOSITY;

AMYLOSE; AVENA; DIGESTION; IN VITRO TECHNIQUES; LIPIDS; RHEOLOGY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; TEMPERATURE; VISCOSITY; X-RAY DIFFRACTION;

EID: 84975260801     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.019     Document Type: Article

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