Effects of inulin with different degrees of polymerization on the structure, properties and digestibility of rice starch

The effects of three inulins (IN) with different polymerization degrees on the structure, properties and digestibility of rice starch (RS) were investigated. The results showed that the viscosity, breakdown, and setback values of the composite systems decreased. Compared to pure starch, the gelatini...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Yuan Ye, Luyan Liao, Renxiang Yang, Sijie Zhang, Jiayu Zhang, Jinyan Zhang, Yiying Wu, Zengmin Kuang, Weiguo Wu, Yu Zhang
Format:	Article
Language:	English
Published:	Elsevier 2025-07-01
Subjects:	Rice starch Inulin with different degrees of polymerization Structure Properties Digestibility
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525005358