Shuo Wang

Reheating-Induced Matrix Reorganisation Modulates the In Vitro Digestibility of a Retrograded Normal/High-Amylose Maize Starch Blend

Reheating alters residual molecular order and matrix architecture in retrograded starch, but these changes do not necessarily produce parallel changes in enzymic digestion. Gels of normal maize starch (NM), high-amylose maize starch (HM), and a 50/50 (w/w) NM/HM blend were stored...