Functional and Pharmaceutical Properties of Physically and Chemically Modified Rice Bean (<i>Vigna umbellata</i>) Starches

This study explored the functional and pharmaceutical properties of native and modified starches derived from rice bean (<i>Vigna umbellata</i>) using physical (pregelatinization) and chemical (phosphorylation, carboxymethylation) modifications. Native starch (NRBS) exhibited a 27.5% amylose content...

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Autors principals:	Ornanong S. Kittipongpatana, Karnkamol Trisopon, Nisit Kittipongpatana
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-08-01
Col·lecció:	Polysaccharides
Matèries:	rice bean starch starch modification pharmaceutical excipient natural resources functional property
Accés en línia:	https://www.mdpi.com/2673-4176/6/3/71
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