New Type of Food Processing Material: The Crystal Structure and Functional Properties of Waxy and Non-Waxy Proso Millet Resistant Starches

Resistant starch (RS) is widely used in the food industry because of its ability to regulate and protect the small intestine, but their distinct effects on the structural and functional properties of waxy and non-waxy proso millet starches are not completely understood. The crystalline structure and...

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Autors principals:	Mengru Han, Ke Dang, Jiale Wang, Licheng Gao, Honglu Wang, Aliaksandr Ivanistau, Qinghua Yang, Baili Feng
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2021-07-01
Col·lecció:	Molecules
Matèries:	proso millet resistant starch crystal structure physicochemical properties heat-moisture treatment food applications
Accés en línia:	https://www.mdpi.com/1420-3049/26/14/4283
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