Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment
Intact pinto bean cotyledon cells were isolated and hydrothermally treated at three different moisture contents (15%, 25% and 35%) at 100 °C for 8 h to investigate the effect of cell wall encapsulation on starch molecular re-arrangement during heat-moisture treatment (HMT). Compared to the intact ce...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619304244 |