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Structural, physicochemical, and digestibility properties of starch-soybean peptide complex subjected to heat

Xu Chen1, Jianwei Luo1, Lingling Fu1

  • 1Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.

Food Chemistry
|June 30, 2019
PubMed

Keywords:
Corn starchDigestibilityHeat moisture treatmentPhysicochemical propertiesPotato starchSoybean peptides

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