Effect of starch-hydrocolloid complexes with heat-moisture treatment on in vivo digestibility-Reference-Cited by-同舟云学术

Effect of starch-hydrocolloid complexes with heat-moisture treatment on in vivo digestibility

Published:2021 Issue:17 Volume:12 Page:8017-8025
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yang Jie¹²³,Zhou Shuai¹²³,Gu Zhengbiao¹²³,Cheng Li¹²³,Cui Chun⁴,Shen Yanqin⁴,Hong Yan¹²³^ORCID

Affiliation:

1. Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China

2. Department of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China

3. Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China

4. Department of Neurodegeneration and Neuroinjury, Wuxi School of Medicine, Jiangnan University, Wuxi 214122, China

Abstract

The purpose of this study was to investigate the effect of starch-hydrocolloid (gum arabic, xanthan gum, and guar gum) complexes with heat-moisture treatment (HMT) on in vivo digestibility.

Funder

National Natural Science Foundation of China

Science and Technology Major Project of Guangxi

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01586A

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