Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch

Suling Li; Rachelle Ward; Qunyu Gao

doi:10.1016/j.foodhyd.2011.03.009

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Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch

Suling Li Rachelle Ward Qunyu Gao

Year: 2011 Journal: Food Hydrocolloids Vol: 25 (7)Pages: 1702-1709 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2011.03.009

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Keywords:

Starch Crystallinity Amylose Resistant starch Chemistry Swelling Food science Granule (geology) Moisture Hydrolysis Phaseolus Solubility Materials science Biochemistry Botany Organic chemistry Crystallography Composite material Biology

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Food composition and properties

Health Sciences → Nursing → Nutrition and Dietetics

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Microbial Metabolites in Food Biotechnology

Health Sciences → Nursing → Nutrition and Dietetics

Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch

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