Effect of Melt Coating Combined with Directed Enzymatic Hydrolysis on the Pore Formation, Physicochemical, and Structural Properties of Porous Starch
In this study, normal corn starch (NCS) was properly coated with xanthan gum via a melt heating process, followed by directed enzymatic hydrolysis (DE) of the exposed regions of starch particles, yielding porous starch with significant pore formation, a stable granular structure, and improved enzyma...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
China Food Publishing Company
2026-06-01
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| Serier: | Shipin Kexue |
| Fag: | |
| Online adgang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-12-007.pdf |
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