Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility.
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DOI: 10.1016/j.foodres.2020.109069
Abstract: The aim of this work was to evaluate the effects of gelatinized and non-gelatinized corn starches with different amounts of amylose (6.62, 28.46, and 61.10%) in the alginate matrix in relation to mechanical properties and… read more here.
Keywords: vitro digestibility; corn; corn starch; non gelatinized ... See more keywords