Impact of butyric acid modification on the structural and functional properties of rice starch

Impact of butyric acid modification on the structural and functional properties of rice starch

Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and cardiovascular disease. Butyric acid (BA), the primar...

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Bibliographic Details
Main Authors:	Qiaoyan Wu, Yang Yang, Yue Xu, Bing Wang, Xiaofei Liu, Yan Wang, Guang Zhang, Xin Bian, Chunmin Ma, Na Zhang
Format:	Article
Language:	English
Published:	Elsevier 2024-01-01
Series:	Current Research in Food Science
Subjects:	Rice starch Butyric acid Esterification Multiscale structure Functional properties In vitro digestibility
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927124002004
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