Dual complexation using heat moisture treatment and pre-gelatinization to enhance Starch–Phenolic complex and control digestibility
P Sudlapa, P Suwannaporn - Food Hydrocolloids, 2023 - Elsevier
Phenol is a competitive inhibitor for digestive enzymes, moreover, it can form complexes
with starch either inclusion (V-type) or non-inclusion. These complexes can resist enzymatic …
with starch either inclusion (V-type) or non-inclusion. These complexes can resist enzymatic …
Dual complexation using heat moisture treatment and pre-gelatinization to enhance starch-phenolic complex and control digestibility.
P Sudlapa, P Suwannaporn - 2022 - cabidigitallibrary.org
Phenol is a competitive inhibitor for digestive enzymes, moreover, it can form complexes
with starch either inclusion (V-type) or non-inclusion. These complexes can resist enzymatic …
with starch either inclusion (V-type) or non-inclusion. These complexes can resist enzymatic …
[PDF][PDF] Dual complexation using heat moisture treatment and pre-gelatinization to enhance Starch–Phenolic complex and control digestibility
P Sudlapa, P Suwannaporn - Food Hydrocolloids, 2023 - academicservice.agro.ku.ac.th
Phenol is a competitive inhibitor for digestive enzymes, moreover, it can form complexes
with starch either inclusion (V-type) or non-inclusion. These complexes can resist enzymatic …
with starch either inclusion (V-type) or non-inclusion. These complexes can resist enzymatic …
Dual complexation using heat moisture treatment and pre-gelatinization to enhance Starch–Phenolic complex and control digestibility
P Sudlapa, P Suwannaporn - Food Hydrocolloids, 2023 - kukr.lib.ku.ac.th
Phenol is a competitive inhibitor for digestive enzymes, moreover, it can form complexes
with starch either inclusion (V-type) or non-inclusion. These complexes can resist enzymatic …
with starch either inclusion (V-type) or non-inclusion. These complexes can resist enzymatic …