Structure and in vitro digestion of amylosucrase-modified waxy corn starch as affected by iterative retrogradation
This study evaluated the effects of iterative retrogradation on the structure and in vitro digestion of amylosucrase-treated waxy corn starch. Iterative retrogradation was conducted by repeating the set of autoclaving and retrogradation (4°C for 5 d) up to three times. After amylosucrase treatment,...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1788580 |