Effect of Different Freeze–Thaw Cycles and Fucoidan on Structural and Functional Properties of Lotus Seed Starch Gels: Insights from Structural Characterization and <i>In Vitro</i> Gastrointestinal Digestion
The influence of freeze–thaw (FT) cycling and fucoidan incorporation on the structural and digestive characteristics of lotus seed starch (LS) gels was systematically examined. Fucoidan–lotus seed starch (F-LS) gels were exposed to 0, 1, 3, and 5 FT cycles. Repeated FT treatments were found to disru...
Gorde:
| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI AG
2025-09-01
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| Saila: | Foods |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2304-8158/14/18/3177 |
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