Fabrication of low-digestible potato starch–rice peptide complexes via heat-moisture treatment for low-glycemic-index crispy noodles

LWT 2026 Open access

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Authors: Antuan Sun, Shengle Zheng, Mengyang Chen, Xu Chen, Yiling Li, Zhili Liang, Xiaolu Guo, Jie Zhu
DOI: 10.1016/j.lwt.2026.119587
Cited by: 1
References: 56

Abstract

• Dose-dependent structural evolution of PS–RP complexes via HMT was elucidated • Rice peptides enhance multiscale order, crystallinity, and lamellar thickness • Steric hindrance & enzyme inhibition exist in potato starch–rice peptide complexes • Substituting ≤ 30% PS-RP balances dough processability with low-GI functionality • Rheological and textural mechanics dictate the functional quality of crispy noodles

Fields of Study & Subjects

Food composition and properties Microencapsulation and Drying Processes Proteins in Food Systems

Publication details

Journal / source
LWT
Publisher
Elsevier BV
Volume
252
Pages
119587–119587
Publication date
30 May 2026
Language
EN