Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion

Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels’ mechanical properties, rheology, structural characteristics, and digestion were assessed through te...

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Bibliografski detalji

Glavni autori:	John-Nelson Ekumah, Xu Han, Qiufang Liang, Lixin Kang, Benxi Wei, Arif Rashid, Muhammad Safiullah Virk, Abdul Qayum, Selorm Yao-Say Solomon Adade, Nana Adwoa Nkuma Johnson, Xiaofeng Ren
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2023-10-01
Serija:	Foods
Teme:	kudzu starch gels mechanical properties rheological properties in vitro digestion
Online pristup:	https://www.mdpi.com/2304-8158/12/21/3992
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