Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments
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DOI: 10.3390/foods11223741
Abstract: Ultrasonic treatment combined with resveratrol modification was used to improve banana starch’s solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by… read more here.
Keywords: structural digestive; physicochemical structural; resveratrol; starch ... See more keywords