Exploring the Role of Tamarind Seed Polysaccharides in Modulating the Structural, Digestive, and Emulsion Stability Properties of Waxy Corn Starch Composites

This study investigated the effects of tamarind seed polysaccharide (TSP) on the structural characteristics, digestibility, and emulsifying properties of waxy maize starch (WMS), as well as their interaction mechanisms. WMS-TSP complexes were prepared via complexes to improve starch’s physical and f...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Xiangyu Ya, Yongshuai Ma, Zibo Song, Yongli Jiang, Chaofan Guo, Junjie Yi
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	MDPI AG 2025-12-01
श्रृंखला:	Foods
विषय:	waxy maize starch tamarind seed polysaccharide O/W emulsions in vitro digestion
ऑनलाइन पहुंच:	https://www.mdpi.com/2304-8158/14/23/4152
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