Modification of Pea Starch Digestibility through the Complexation with Gallic Acid via High-Pressure Homogenization

Modification of Pea Starch Digestibility through the Complexation with Gallic Acid via High-Pressure Homogenization

Pea starch and some legume starches are the side streams of plant-based protein production. Structural modification toward moderate digestibility and desirable functionality is a way to increase the economic values of these side-stream starches. We applied an innovative and sustainable technique, hi...

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Bibliographic Details
Main Authors:	Franciene Almeida Villanova, Amy Hui-Mei Lin
Format:	Article
Language:	English
Published:	MDPI AG 2022-06-01
Series:	Polymers
Subjects:	pea starch starch digestibility resistant starch gallic acid phenolic acid high-pressure homogenization
Online Access:	https://www.mdpi.com/2073-4360/14/13/2623

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