Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation

In conclusion, an industrial microwave treatment improved the gelling and digestive properties of MBF, and Lissajous curve has good adaptability in characterizing the viscoelasticity of gels under large deformations.PMID:38704060 | DOI:10.1016/j.ijbiomac.2024.132049

Source: International Journal of Biological Macromolecules - May 4, 2024 Category: Biochemistry Authors: Yue Gu Rong Xu Tongxun Liu David Julian McClements Xiujie Zhao Jinjin Wu Mouming Zhao Qiangzhong Zhao Source Type: research