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