Unraveling the impact of viscosity and starch type on the <i>in vitro</i> starch digestibility of different gels-Reference-Cited by-同舟云学术

Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

Author:

Santamaria Maria¹,Montes Leticia²,Garzon Raquel¹,Moreira Ramón²,Rosell Cristina M.¹³^ORCID

Affiliation:

1. Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Valencia, Spain

2. Department of Chemical Engineering, Universidade de Santiago de Compostela, rúa Lope Gómez de Marzoa, Santiago de Compostela, E-15782, Spain

3. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada

Abstract

The viscosity of starch gels determines its technological performance and in vitro digestibility.

Funder

Ministerio de Ciencia e Innovación

Generalitat Valenciana

Xunta de Galicia

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference26 articles.

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