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High-Resistant Starch Based on Amylopectin Cluster via Extrusion: From the Perspective of Chain-Length Distribution

Wen Ma1, Junyu Tang1, Huan Cheng1,2

  • 1National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Foods (Basel, Switzerland)
|August 29, 2024
PubMed

Keywords:
chain-length distributioncrystal structureextrusionresistant starch type-III (RS3)retrogradation

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