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Evaluation of starch-protein interactions as a function of pH
ArticleAbstract: Protein-starch gels are becoming more common in food processing when looking for enriched foods. HowPalabras claves:Pasting properties, Ph, proteins, starch, textureAutores:Bravo-Núñez Á., Cristina M. Rosell, Garzón R., Gómez M.Fuentes:scopusImpact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis
ArticleAbstract: Hydrocolloids are extensively used for food processing because their techno functional properties (ePalabras claves:alpha-amylase, Digestion, Kinetic constant, Rapid viscoanalyzer, ViscosityAutores:Cristina M. Rosell, Garzón R., Santamaría M.Fuentes:scopusPerformance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies
ArticleAbstract: Starch hydrolysis is attracting much attention due to its relationship to digestion and glucose relePalabras claves:in vitro digestion, kinetics, Modeling, rapid visco analyzers, rheometersAutores:Cristina M. Rosell, Garzón R., Montes L., Moreira R., Santamaría M.Fuentes:scopus