Related references
Note: Only part of the references are listed.Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility
Ranran Chang et al.
FOOD HYDROCOLLOIDS (2021)
Type III Resistant Starch Prepared from Debranched Starch: Structural Changes under Simulated Saliva, Gastric, and Intestinal Conditions and the Impact on Short-Chain Fatty Acid Production
Ranran Chang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Good practices for data presentation in LWT-Food Science and Technology
Catherine M. G. C. Renard
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Structural and physicochemical/digestion characteristics of potato starch-amino acid complexes prepared under hydrothermal conditions
Xu Chen et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
The impact of rice protein on in vitro rice starch digestibility
Amina Khatun et al.
FOOD HYDROCOLLOIDS (2020)
The architecture of starch blocklets follows phyllotaxic rules
Francesco Spinozzi et al.
SCIENTIFIC REPORTS (2020)
Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends
Cuihong Yang et al.
FOOD CHEMISTRY (2019)
Wheat gluten protein inhibits α-amylase activity more strongly than a soy protein isolate based on kinetic analysis
Xu Chen et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Effects of amino acids on gelatinization, pasting and rheological properties of modified potato starches
Dorota Galkowska et al.
FOOD HYDROCOLLOIDS (2019)
Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage
Nannan Li et al.
FOOD CHEMISTRY (2019)
Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch
Zhiqiang Jin et al.
CYTA-JOURNAL OF FOOD (2019)
Structural transformation of crystallized debranched cassava starch during dual hydrothermal treatment in relation to enzyme digestibility
Sureeporn Boonna et al.
CARBOHYDRATE POLYMERS (2018)
In vitro digestion and physicochemical characteristics of corn starch mixed with amino acid modified by low pressure treatment
Ying Ji
FOOD CHEMISTRY (2018)
Tea polyphenols enhance binding of porcine pancreatic α-amylase with starch granules but reduce catalytic activity
Lijun Sun et al.
FOOD CHEMISTRY (2018)
Hydrolysed pea proteins mitigate in vitro wheat starch digestibility
Nataly Lopez-Baron et al.
FOOD HYDROCOLLOIDS (2018)
Understanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates
Chengdeng Chi et al.
FOOD HYDROCOLLOIDS (2018)
In vitro digestion and physicochemical characteristics of corn starch mixed with amino acid modified by heat-moisture treatment
Ying Ji et al.
FOOD HYDROCOLLOIDS (2018)
Effect of endogenous proteins and lipids on starch digestibility in rice flour
Jiangping Ye et al.
FOOD RESEARCH INTERNATIONAL (2018)
Slowing starch digestion and inhibiting digestive enzyme activity using plant flavanols/tannins - A review of efficacy and mechanisms
Ann H. Barrett et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Structural and enzyme kinetic studies of retrograded starch: Inhibition of α-amylase and consequences for intestinal digestion of starch
Hamung Patel et al.
CARBOHYDRATE POLYMERS (2017)
Characterization of rice starch and protein obtained by a fast alkaline extraction method
Daiana de Souza et al.
FOOD CHEMISTRY (2016)
Interactions among macronutrients in wheat flour determine their enzymic susceptibility
Rewati R. Bhattarai et al.
FOOD HYDROCOLLOIDS (2016)
3 or 3′-Galloyl substitution plays an important role in association of catechins and theaflavins with porcine pancreatic α-amylase: The kinetics of inhibition of α-amylase by tea polyphenols
Lijun Sun et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches
Yaoqi Tian et al.
FOOD CHEMISTRY (2014)
Alkali-Induced Changes in Functional Properties and in Vitro Digestibility of Wheat Starch: The Role of Surface Proteins and Lipids
Shujun Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Analysis of amino acid composition in proteins of animal tissues and foods as pre-column o-phthaldialdehyde derivatives by HPLC with fluorescence detection
Zhaolai Dai et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2014)
The influence of saturated fatty acids on complex index and in vitro digestibility of rice starch
Yean Yean Soong et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2013)
Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures
Kiyoshi Kawai et al.
FOOD HYDROCOLLOIDS (2012)
Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches
Wittawat Jiranuntakul et al.
JOURNAL OF FOOD ENGINEERING (2011)
Slowly Digestible Starch: Concept, Mechanism, and Proposed Extended Glycemic Index
Genyi Zhang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2009)
Slowly digestible starch - its structure and health implications: a review
U. Lehmann et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Effect of hydrothermal treatment on formation and structural characteristics of slowly digestible non-pasted granular sweet potato starch
SI Shin et al.
STARCH-STARKE (2005)
Comparison of three extraction systems for determining surface lipid content of thickness-fractionated milled rice
CA Rohrer et al.
CEREAL CHEMISTRY (2004)
Pasting and crystalline property differences of commercial and isolated rice starch with added amino acids
X Liang et al.
JOURNAL OF FOOD SCIENCE (2003)
Cross-linked resistant starch: Preparation and properties
KS Woo et al.
CEREAL CHEMISTRY (2002)
Share Paper
