The structural, thermal, and nutritional characteristics of embedded corn starch after gelatinization and digestive enzyme treatment
Alginate encapsulation enhanced the thermal properties of starch and increased its slowly digestible and resistant starch content by forming biomimetic starch-entrapped microspheres. © 2025 Society of Chemical Industry.
Authors
- Bo Pan (ORCID: https://orcid.org/0000-0001-8478-5252)
- Ming Miao (ORCID: https://orcid.org/0000-0001-8389-1125)
- Wenjuan Feng (ORCID: https://orcid.org/0000-0002-6525-9342)
- Xiao Zhou (ORCID: https://orcid.org/0000-0002-3591-0982)
- Tao Zhang (ORCID: https://orcid.org/0000-0001-6512-9022)
Institutions
- UNSW Sydney (AU)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-09-08
- DOI
- https://doi.org/10.1002/jsfa.70165
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China
- Government of Jiangsu Province
- Science and Technology Support Program of Jiangsu Province
- National Key Research and Development Program of China