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Lycium barbarum polysaccharide (LBP) is widely used in functional foods, but it is rarely used in starchy foods. This study aims to evaluate the effects of LBP on the pasting, rheological, textural properties, and digestibility of different types of starch (wheat starch (WS), sweet potato starch (SPS), and pea starch (PS)). Results show that LBP increases the pasting characteristics of PS but shows...
Native maize starch (NS) is modified by annealing (ANN) and cross‐linking (CL) processes, and also by using two different combinations of the ANN and CL processes (ANN‐CL and CL‐ANN). The effects of modifications on physicochemical properties and in vitro digestibility of starch are studied. The results show that CL‐ANN significantly (p < 0.05) improves swelling power and decreases solubility....
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