| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542754 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠We compared the effects of four types of NSP on starch digestibility in mixed system. ⺠Evaluation of relation between starch digestibility, glucose diffusion and viscosity. ⺠Xanthan gum was proved to have the pronounced suppressing effect on digestibility. ⺠The impact of NSP on the viscosity of starch suspensions depended on the shear rate. ⺠Effect of NSP was not only due to higher viscosity and retarding diffusion.
Related Topics
Physical Sciences and Engineering
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Authors
Tomoko Sasaki, Kaoru Kohyama,