Characterization of rice glutelin fibrils and their effect on in vitro rice starch digestibility
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DOI: 10.1016/j.foodhyd.2020.105918
Abstract: Abstract Here we investigated and characterized the formation of thermal-induced rice glutelin fibrils at 85 °C and pH 2.0. The potential effects of rice glutelin fibrils on the in vitro starch digestibility were also evaluated. Thioflavin… read more here.
Keywords: starch digestibility; glutelin fibrils; rice glutelin; rice ... See more keywords