Multi-Scale Comparison of Physicochemical Properties, Refined Structures, and Gel Characteristics of a Novel Native Wild Pea Starch with Commercial Pea and Mung Bean Starch

Multi-Scale Comparison of Physicochemical Properties, Refined Structures, and Gel Characteristics of a Novel Native Wild Pea Starch with Commercial Pea and Mung Bean Starch

In the present study, the morphology, refined structure, thermal properties, and dynamic rheological, texture, and digestive properties of common vetch starch, a potential new type of legume starch, were systematically investigated, and compared with commercially available pea and mung bean starch....

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Bibliographic Details
Main Authors: Xiaojun Zhang, Ning Tang, Xin Jia, Donghui Geng, Yongqiang Cheng
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
common vetch starch
structure
gel
in vitro digestion
Online Access:https://www.mdpi.com/2304-8158/12/13/2513

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