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...

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Hlavní autoři:	Xiangyu Ya, Yongshuai Ma, Zibo Song, Yongli Jiang, Chaofan Guo, Junjie Yi
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-12-01
Edice:	Foods
Témata:	waxy maize starch tamarind seed polysaccharide O/W emulsions in vitro digestion
On-line přístup:	https://www.mdpi.com/2304-8158/14/23/4152
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