| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540052 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Prepared rice starch gels mixed with konjac glucomannan, xanthan gum, and agar. ⺠Effects of NSP on the starch digestibility and rheological properties were investigated. ⺠Clarified that added NSP suppressed starch hydrolysis in the starch gel. ⺠The impact of NSP on the rheological properties of starch gels depended on the type of NSP. ⺠The suppressive effect of NSP on starch digestibility was not only due to the gel rigidity.
Related Topics
Physical Sciences and Engineering
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Authors
Tomoko Sasaki, Kaoru Kohyama,