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Insights into the crystallinity and in vitro digestibility of chestnut starch during thermal processing

Wenjun Bao1, Qian Li1, Yanwen Wu2

  • 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.

Food Chemistry
|August 14, 2018
PubMed

Keywords:
CorrelationDamaged starchEstimated glycemic indexRelative crystallinityResistant starchShort-range ordered structure

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