New Type of Food Processing Material: The Crystal Structure and Functional Properties of Waxy and Non-Waxy Proso Millet Resistant Starches

New Type of Food Processing Material: The Crystal Structure and Functional Properties of Waxy and Non-Waxy Proso Millet Resistant Starches

Resistant starch (RS) is widely used in the food industry because of its ability to regulate and protect the small intestine, but their distinct effects on the structural and functional properties of waxy and non-waxy proso millet starches are not completely understood. The crystalline structure and...

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Bibliographic Details
Main Authors: Mengru Han, Ke Dang, Jiale Wang, Licheng Gao, Honglu Wang, Aliaksandr Ivanistau, Qinghua Yang, Baili Feng
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Molecules
Subjects:
proso millet
resistant starch
crystal structure
physicochemical properties
heat-moisture treatment
food applications
Online Access:https://www.mdpi.com/1420-3049/26/14/4283

Internet

https://www.mdpi.com/1420-3049/26/14/4283

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