Manipulation of the structure of type 4 resistant starch using cross-linking and acylation treatment and its diverse influence on digestion and in vitro fermentation characteristics
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To enhance the digestion resistibility and short-chain fatty acid contents of corn starch, type 4 resistant starch was obtained by chemical cross-linking with sodium phytate and acylation with acetic, propionic, and butyric anhydride, respectively. The influen... ...
