Effects of molecular interactions in debranched high amylose starch on digestibility and hydrogel properties
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DOI: 10.1016/j.foodhyd.2019.105498
Abstract: Abstract In this work, the molecular entanglement, hydrogel properties, water mobility, and digestibility of debranched high amylose starch (DBHAS) with different debranching degrees were investigated to reveal the effects of molecular interactions on their digestibility… read more here.
Keywords: hydrogel; hydrogel properties; amylose starch; high amylose ... See more keywords