Research on Physicochemical Properties and In Vitro Digestive Characteristics of High-Amylose Corn Starch–Ultrasound-Treated Waxy Rice Flour Blends

This study aimed to investigate the effect of high-amylose corn starch (HACS) addition on the physicochemical properties and in vitro digestibility of an ultrasound-treated waxy rice flour (UWRF)–HACS blend system. As the proportion of HACS increased, the amylose content in the blends significantly...

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Hlavní autoři:	Yuxing Wang, Yu Guo, Zhiting Zhu, Yan Ding, Yuchan Yang, Dongxu Wang, Zhanming Li, Yuanxin Guo, Xiaoman Chen
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-08-01
Edice:	Foods
Témata:	ultrasound-treated waxy rice flour high-amylose corn starch blends physicochemical properties in vitro digestion rice cake
On-line přístup:	https://www.mdpi.com/2304-8158/14/16/2920
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