| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542678 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Higher phosphorus content enhanced re-crystallisation of amylopectin in a concentrated starch gel system. ⺠More rigid gel can be obtained from higher phosphorus content of starch. ⺠Phosphorus content was positively correlated to the resistant starch content in raw starch. ⺠Phosphorus content was positively correlated to the slowly digestible starch in starch gel.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Zhan-Hui Lu, Elizabeth Donner, Rickey Y. Yada, Qiang Liu,