Related references
Note: Only part of the references are listed.Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch
Hai He et al.
FOOD HYDROCOLLOIDS (2021)
Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle
Hai-Teng Li et al.
FOOD CHEMISTRY (2021)
High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin
Fan Xie et al.
FOOD HYDROCOLLOIDS (2021)
Amylose content modulates maize starch hydrolysis, rheology, and microstructure during simulated gastrointestinal digestion
Shahid Iqbal et al.
FOOD HYDROCOLLOIDS (2021)
Mesona chinensis polysaccharide on the thermal, structural and digestibility properties of waxy and normal maize starches
Yu Luo et al.
FOOD HYDROCOLLOIDS (2021)
Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch
Tomoko Sasaki
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins
Zirui Zhang et al.
MOLECULES (2020)
Gelling mechanism of RG-I enriched citrus pectin: Role of arabinose side-chains in cation- and acid-induced gelation
Jiaqi Zheng et al.
FOOD HYDROCOLLOIDS (2020)
Highly Branched RG-I Domain Enrichment Is Indispensable for Pectin Mitigating against High-Fat Diet-Induced Obesity
Kai Zhu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Low and high methoxyl pectin lowers on structural change and digestibility of fried potato starch
Wenhui Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effect of maize, potato, and pea starches with Mesona chinensis polysaccharide on pasting, gelatinization properties, granular morphology and digestion
Suchen Liu et al.
FOOD HYDROCOLLOIDS (2020)
The microstructure of starchy food modulates its digestibility
Jinhu Tian et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Structural and physicochemical characteristics of lycoris starch treated with different physical methods
Fan Zhang et al.
FOOD CHEMISTRY (2019)
Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch
Yong-Shuai Ma et al.
FOOD CHEMISTRY (2019)
The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties
Lara Matia-Merino et al.
FOOD HYDROCOLLOIDS (2019)
Structure characterisation of polysaccharides in vegetable okra and evaluation of hypoglycemic activity
Juan Liu et al.
FOOD CHEMISTRY (2018)
Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch
Bao Zhang et al.
FOOD CHEMISTRY (2018)
Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds
Xiuxiu Yin et al.
FOOD HYDROCOLLOIDS (2018)
Effects of pectin on molecular structural changes in starch during digestion
Yeming Bai et al.
FOOD HYDROCOLLOIDS (2017)
Investigation on the influence of pectin structures on the pasting properties of rice starch by multiple regression
Shun-Jing Luo et al.
FOOD HYDROCOLLOIDS (2017)
Interaction of barley β-D-glucan with wheat starch: Effect on the pasting and rheological properties
Yuan Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Effect of sodium alginate and its guluronic acid/mannuronic acid ratio on the physicochemical properties of high-amylose cornstarch
Yang Zhao et al.
STARCH-STARKE (2016)
Effects of corn fiber gum (CFG) on the pasting and thermal behaviors of maize starch
Shuang Qiu et al.
CARBOHYDRATE POLYMERS (2015)
Effect of pullulan on the short-term and long-term retrogradation of rice starch
Long Chen et al.
CARBOHYDRATE POLYMERS (2015)
In vitro starch digestibility and in vivo glucose response of gelatinized potato starch in the presence of non-starch polysaccharides
Tomoko Sasaki et al.
STARCH-STARKE (2015)
Effect of glycerol monostearate on the gelatinization behavior of maize starches with different amylose contents
Marina Costa Garcia et al.
STARCH-STARKE (2015)
The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach
Omer Said Toker et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum arabic
Takahiro Funami et al.
FOOD HYDROCOLLOIDS (2008)
Effect of flaxseed gum addition on rheological properties of native maize starch
Yong Wang et al.
JOURNAL OF FOOD ENGINEERING (2008)
Differences in amylose aggregation and starch gel formation with emulsifiers
G Richardson et al.
CARBOHYDRATE POLYMERS (2004)
Modelling corn starch swelling in batch systems:: effect of sucrose and hydrocolloids
A Krüger et al.
JOURNAL OF FOOD ENGINEERING (2003)
Share Paper
