Bin Zhang

TL;DR: In this article, a review of the fermentation performance of various dietary fibers using in vitro models is presented, and three principles for designing fermentable dietary fiber are proposed: slow fermentation in the colon; high butyrate and/or propionate production; and selective bacterial growth, promoting the beneficial bacteria that improve the intestinal barrier function.

TL;DR: The rheological results showed that RTFP exhibited typical shear-thinning behavior and viscoelastic properties influenced by sample concentration, temperature and inorganic salt, and suggest thatRTFP can be exploited as a multi-functional additive or hypoglycemic agent in foods, pharmaceuticals and cosmetics.

TL;DR: In this paper, structural characterizations and digestibility of debranched high-amylose maize starch complexed with lauric acid (LA) were studied, which showed that the lipids complexed starches had irregularly-shaped particles with strong birefringence.

TL;DR: The influence of biomacromolecular physical structure on the kinetics of degradation with exo-acting or a mixture of endo- and ex-acting enzymes was studied using three physical forms of maize and potato starch, amyloglucosidase (exo- acting) and α-amylase (endo-acting) as exemplars.

TL;DR: In this paper, structural changes from octenylsuccinylation of high-amylose maize starch were investigated by FT-IR and differential scanning calorimetry (DSC).