Physicochemical properties and in vitro starch digestibility of potato starch/protein blends

Carbohydrate Polymers

Volumn 154, Issue , 2016, Pages 214-222

  Lu, Zhan Hui ^a   Donner, Elizabeth ^a   Yada, Rickey Y ^b,c   Liu, Qiang ^a  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

in vitro starch digestibility; Rheological properties; Short range ordering; Starch protein blend; Thermal behavior

Indexed keywords

AMYLOPECTINS; COLD STORAGE; DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; PROTEINS; RECRYSTALLIZATION (METALLURGY);

IN-VITRO; INVESTIGATE EFFECTS; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PROPERTY; SHORT RANGE ORDERING; STARCH DIGESTIBILITIES; STARCH-PROTEIN INTERACTIONS; THERMAL BEHAVIORS;

STARCH;

AMYLOPECTIN; PLANT PROTEIN; STARCH;

CHEMISTRY; COOKING; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; FLOW KINETICS; INFRARED SPECTROSCOPY; POTATO; TEMPERATURE;

AMYLOPECTIN; CALORIMETRY, DIFFERENTIAL SCANNING; COOKING; DIGESTION; PLANT PROTEINS; RHEOLOGY; SOLANUM TUBEROSUM; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; TEMPERATURE;

EID: 84983548664     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.08.055     Document Type: Article

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