Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch
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- 作者：Cheng-mei Liu ; Rui-hong Liang ; Tao-tao Dai ; Jiang-ping Ye ; Zi-cong Zeng ; Shun-jing Luo ; Jun Chen ; chen-jun1986@hotmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Insoluble dietary fiber ; Dynamic high pressure microfluidization ; Gelatinization ; Rheology ; Rice starch
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：57
- 期：Complete
- 页码：55-61
- 全文大小：1005 K
文摘
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Insoluble dietary fiber from soybean residue was microfluidized (DHPM).
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DHPM changed particle size, morphology and water holding capacity of IDF.
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Adding IDF or modified IDF changed pasting and rheology of rice starch.
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Modified IDF may be suitable for designing fiber-enriched starchy foods.