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Slowing the Starch Digestion by Structural Modification through Preparing Zein/Pectin Particle Stabilized

Jia-Feng Chen1, Jian Guo1, Tao Zhang1

  • 1Protein Research and Development Center, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing , South China University of Technology , Guangzhou 510640 , PR China.

Journal of Agricultural and Food Chemistry
|April 7, 2018
PubMed

Keywords:
food structure designstarch digestionwater-in-water emulsionzein particles

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