Oct 2026
Insights into the effects of microscopic fractal features, supramolecular structures on digestibility of retrograded starch gels.
The digestibility of starch gels is closely associated with their microstructure, yet quantitative understanding remains limited. Starch gels prepared from wheat, high-amylose wheat, corn, high-amylose corn, potato, pea, and sweet potato starches were investigated using fractal analysis, DSC, ATR-FTIR, XRD, and digesti...
Xiao-Lu Li, Jing Hong, Mei Liu et al.
· Food Chemistry · 0 citations