In vitro digestion of nanoscale starch particles and evolution of thermal, morphological, and structural characteristics

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In vitro digestion of nanoscale starch particles and evolution of thermal, morphological, and structural characteristics

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作者：Chengzhen Liu ; Suisui Jiang ; Zhongjie Han ; Liu Xiong ; Qingjie Sun ; ^{phdsun@163.com" class="auth_mail" title="E-mail the corresponding author}
关键词：Starch nanocrystals ; Starch nanoparticles ; Digestion
刊名：Food Hydrocolloids
出版年：2016
出版时间：December 2016
年：2016
卷：61
期：Complete
页码：344-350
全文大小：2478 K

文摘

•: The hydrolysis rate of SNPs was lower than that of SNCs.
•: The gelatinization temperature of SNCs and SNPs decreased after amylolysis.
•: The relative crystallinity of SNCs via hydrolysis decreased but that of SNPs increased.
•: The size of the SNCs decreased but that of SNPs increased after amylolysis.

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