Related references
Note: Only part of the references are listed.Type 1 resistant starch: Nutritional properties and industry applications
Supaluck Kraithong et al.
FOOD HYDROCOLLOIDS (2022)
Pectins of different resources influences cold storage properties of corn starch gels: Structure-property relationships
Fan Xie et al.
FOOD HYDROCOLLOIDS (2022)
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)
Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot
Herlina Marta et al.
CYTA-JOURNAL OF FOOD (2021)
In vitro digestion and structural properties of rice starch modified by high methoxyl pectin and dynamic high-pressure microfluidization
Jiong Zheng et al.
CARBOHYDRATE POLYMERS (2021)
High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin
Fan Xie et al.
FOOD HYDROCOLLOIDS (2021)
Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study
Jiong Zheng et al.
FOOD CHEMISTRY (2021)
Pomelo pectin and fiber: Some perspectives and applications in food industry
C. Gamonpilas et al.
FOOD HYDROCOLLOIDS (2021)
Separation and identification of neutral oligosaccharides with prebiotic activities from apple pectin
Huipeng Liu et al.
FOOD HYDROCOLLOIDS (2021)
RS5 Produced More Butyric Acid through Regulating the Microbial Community of Human Gut Microbiota
Renbing Qin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes
Tomy J. Gutierrez et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Basic principles in starch multi-scale structuration to mitigate digestibility: A review
Chengdeng Chi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Production of low molecular weight pectins via electron beam irradiation and their potential prebiotic functionality
C. Gamonpilas et al.
FOOD HYDROCOLLOIDS (2021)
Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch
Yeming Bai et al.
FOOD HYDROCOLLOIDS (2021)
Pectin-like polysaccharide extracted from the leaves of Conocarpus erectus Linnaeus promotes antioxidant, immunomodulatory and prebiotic effects
Dayane Kelly Dias do Nascimento Santos et al.
Bioactive Carbohydrates and Dietary Fibre (2021)
RG- ? pectin affects the physicochemical properties and digestibility of potato starch
Xiuxiu Yin et al.
FOOD HYDROCOLLOIDS (2021)
Effects of pectin and heat-moisture treatment on structural characteristics and physicochemical properties of corn starch
Yue Zhang et al.
FOOD HYDROCOLLOIDS (2021)
Structural conversion of pectin fractions during heat processing in relation to the ability of inhibiting lipid digestion: A case study of hawthorn pectin
Mo Zhou et al.
FOOD HYDROCOLLOIDS (2021)
Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions
Ali Heydari et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Pectin in biomedical and drug delivery applications: A review
De-qiang Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
The preparation, formation, fermentability, and applications of resistant starch
Fan Jiang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Pectin and its acid hydrolysate for the modification of hydration, pasting, thermal and rheological properties of barley starch
Nidhi Dangi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Prebiotic effects of a mixture of agavins and green banana flour in a mouse model of obesity
Guadalupe Monserrat Alvarado-Jasso et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Research advances on the formation mechanism of resistant starch type III: A review
Zhen Ma et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Effects of novel physical processing techniques on the multi-structures of starch
Zhong Han et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum
Hai He et al.
FOOD HYDROCOLLOIDS (2020)
Generation of structurally diverse pectin oligosaccharides having prebiotic attributes
Ravindra Pal Singh et al.
FOOD HYDROCOLLOIDS (2020)
Effect of heat-moisture treatment on the in vitro digestibility and physicochemical properties of starch-hydrocolloid complexes
Shuai Zhou et al.
FOOD HYDROCOLLOIDS (2020)
Influence of psyllium versus xanthan gum in starch properties
Mayara Belorio et al.
FOOD HYDROCOLLOIDS (2020)
Egg-box model-based gelation of alginate and pectin: A review
Lianqi Cao et al.
CARBOHYDRATE POLYMERS (2020)
Design and preparation of quaternized pectin-Montmorillonite hybrid film for sustained drug release
Yu-jie Meng et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
The effects of different dietary fiber pectin structures on the gastrointestinal immune barrier: impact via gut microbiota and direct effects on immune cells
Martin Beukema et al.
EXPERIMENTAL AND MOLECULAR MEDICINE (2020)
Pasting properties of starch-okra pectin mixed system
Nadratu Musah Bawa et al.
CYTA-JOURNAL OF FOOD (2020)
Production of Oligosaccharides from Agrofood Wastes
Maria Emilia Cano et al.
FERMENTATION-BASEL (2020)
Behaviour of citrus pectin during its gastrointestinal digestion and fermentation in a dynamic simulator (simgi®)
Alvaro Ferreira-Lazarte et al.
CARBOHYDRATE POLYMERS (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)
Study on physicochemical properties, digestive properties and application of acetylated starch in noodles
Derong Lin et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin
Long Chen et al.
CARBOHYDRATE POLYMERS (2019)
Physical modification of potato starch using mild heating and freezing with minor addition of gums
Chen Zhang et al.
FOOD HYDROCOLLOIDS (2019)
An insight into the retrogradation behaviors and molecular structures of lotus seed starch-hydrocolloid blends
Mingjing Zheng et al.
FOOD CHEMISTRY (2019)
Shear thinning pectin hydrogels physically cross-linked with chitosan nanogels
Yulia Shitrit et al.
CARBOHYDRATE POLYMERS (2019)
Effect of dry heat, microwave and ultrasonic treatments on physicochemical properties of potato starch with or without pectin
Haiyan Gao et al.
TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH (2019)
Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications
Dorna Davani-Davari et al.
FOODS (2019)
Preparation and prebiotic potential of pectin oligosaccharides obtained from citrus peel pectin
Shanshan Zhang 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)
Dietary pectin and mango pulp effects on small intestinal enzyme activity levels and macronutrient digestion in grower pigs
Anton M. Pluschke et al.
FOOD & FUNCTION (2018)
The structural characteristics of starches and their functional properties
Yaeel Isbeth Cornejo-Ramirez et al.
CYTA-JOURNAL OF FOOD (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)
Influence of xanthan, guar, CMC and gum acacia on functional properties of water chestnut (Trapa bispinosa) starch
Zubala Lutfi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Evaluation of the prebiotic effects of citrus pectin hydrolysate
Yen-Yi Ho et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2017)
A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications
Kaiser Mahmood et al.
FOOD BIOSCIENCE (2017)
Influence of pH, pectin and Ca concentration on gelation properties of low-methoxyl pectin extracted from Cyclea barbata Miers
Oni Yuliarti et al.
FOOD STRUCTURE-NETHERLANDS (2017)
Emerging concepts in the nutraceutical and functional properties of pectin-A Review
Farah Naqash et al.
CARBOHYDRATE POLYMERS (2017)
Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures
Raza Hussain et al.
CARBOHYDRATE POLYMERS (2016)
Starch-guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion
Erich von Borries-Medrano et al.
FOOD CHEMISTRY (2016)
Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit (Passiflora tripartita var. mollissima) pectins
Mauricio Espinal-Ruiz et al.
FOOD HYDROCOLLOIDS (2016)
Structural characteristics and rheological properties of plasma-treated starch
Pingping Bie et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch
Sara Hedayati et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Chemistry, structure, functionality and applications of rice starch
Luca Amagliani et al.
JOURNAL OF CEREAL SCIENCE (2016)
Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation
Belen Gomez et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Inhibition of α-amylase activity by cellulose: Kinetic analysis and nutritional implications
Sushil Dhital et al.
CARBOHYDRATE POLYMERS (2015)
Rhamnogalacturonan I containing homogalacturonan inhibits colon cancer cell proliferation by decreasing ICAM1 expression
Ellen G. Maxwell et al.
CARBOHYDRATE POLYMERS (2015)
Novel pectin present in new olive mill wastewater with similar emulsifying and better biological properties than citrus pectin
Fatima Rubio-Senent et al.
FOOD HYDROCOLLOIDS (2015)
Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl
Maria J. Correa et al.
STARCH-STARKE (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)
Slowly Digestible StarchA Review
Ming Miao et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Molecular structure and granule morphology of native and heat-moisture-treated pinhao starch
Vania Z. Pinto et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Structure-function relationships of starch components
Varatharajan Vamadevan et al.
STARCH-STARKE (2015)
Starch gelatinization and its complexity for analysis
Markus Schirmer et al.
STARCH-STARKE (2015)
Effect of food additives on starch retrogradation: A review
Zhen Fu et al.
STARCH-STARKE (2015)
Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review
John H. Dupuis et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion
Duoxia Xu et al.
FOOD CHEMISTRY (2014)
Gums tuning the rheological properties of modified maize starch pastes: Differences between guar and xanthan
Bart Heyman et al.
FOOD HYDROCOLLOIDS (2014)
Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel
Teresa Witczak et al.
JOURNAL OF FOOD ENGINEERING (2014)
A Perspective on the Complexity of Dietary Fiber Structures and Their Potential Effect on the Gut Microbiota
Bruce R. Hamaker et al.
JOURNAL OF MOLECULAR BIOLOGY (2014)
Physicochemical property of starch-pectin conjugates with resistance to enzymatic activity
Juan Zhang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Functional properties of cowpea (Vigna unguiculata) starch as modified by guar, pectin, and xanthan gums
Anjum Nawab et al.
STARCH-STARKE (2014)
Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions
Hyun-Seok Kim et al.
CARBOHYDRATE POLYMERS (2013)
On the importance of organization of glucan chains on thermal properties of starch
Varatharajan Vamadevan et al.
CARBOHYDRATE POLYMERS (2013)
The effect of rice aging on the freeze-thaw stability of rice flour gels
Wattinee Katekhong et al.
CARBOHYDRATE POLYMERS (2012)
Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions
Tomoko Sasaki et al.
FOOD CHEMISTRY (2012)
Synthesis, characterisation and in vitro digestibility of carboxymethyl potato starch rapidly prepared with microwave-assistance
Jia Liu et al.
FOOD CHEMISTRY (2012)
Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate
Fernanda M. Carbinatto et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2012)
Pectic substances: From simple pectic polysaccharides to complex pectins-A new hypothetical model
Beda M. Yapo
CARBOHYDRATE POLYMERS (2011)
Pasting, paste, and gel properties of starch-hydrocolloid combinations
James N. BeMiller
CARBOHYDRATE POLYMERS (2011)
Effects of different sources of dietary non-starch polysaccharides on the growth performance, development of digestive tract and activities of pancreatic enzymes in goslings
P. H. Lin et al.
BRITISH POULTRY SCIENCE (2010)
The combination of fructooligosaccharides and resistant starch shows prebiotic additive effects in rats
Maria Elena Rodriguez-Cabezas et al.
CLINICAL NUTRITION (2010)
Influence of Guar Gum on the In Vitro Starch Digestibility-Rheological and Microstructural Characteristics
Anne Dartois et al.
FOOD BIOPHYSICS (2010)
Pectins in Processed Fruit and Vegetables: Part II - Structure-Function Relationships
D. N. Sila et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2009)
Rheological behaviour of low-methoxyl pectin gels over an extended frequency window
Jiabril Gigli et al.
FOOD HYDROCOLLOIDS (2009)
Granular structure and allomorph position in C-type Chinese yam starch granule revealed by SEM, 13C CP/MAS NMR and XRD
Shujun Wang et al.
FOOD HYDROCOLLOIDS (2009)
Form and functionality of starch
Les Copeland et al.
FOOD HYDROCOLLOIDS (2009)
Influence of different hydrocolloids on major wheat dough components (gluten and starch)
Maria Eugenia Barcenas et al.
JOURNAL OF FOOD ENGINEERING (2009)
EFFECT OF SUGAR AND GUMS ON THE PASTING PROPERTIES OF CASSAVA STARCH
Ravi Sharma et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2009)
Effect of sucrose on the freeze-thaw stability of rice starch gels: Correlation with microstructure and freezable water
Thunyaboon Arunyanart et al.
CARBOHYDRATE POLYMERS (2008)
Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum
Piyada Achayuthakan et al.
CARBOHYDRATE POLYMERS (2008)
Gelatinization and rheological properties of rice starch/xanthan mixtures: Effects of molecular weight of xanthan and different salts
Yuvaret Viturawong et al.
FOOD CHEMISTRY (2008)
Influence of xanthan gum on rheological properties and freeze-thaw stability of tapioca starch
Rungnaphar Pongsawatmanit et al.
JOURNAL OF FOOD ENGINEERING (2008)
Inhibitory effect of modified citrus pectin on liver metastases in a mouse colon cancer model
Hai-Ying Liu et al.
WORLD JOURNAL OF GASTROENTEROLOGY (2008)
Rheological behaviour of uncross-linked and cross-linked gelatinised waxy maize starch with pectin gels
Dristi Khondar et al.
FOOD HYDROCOLLOIDS (2007)
Influence of spent brewer's yeast β-glucan on gelatinization and retrogradation of rice starch
Sripattra Satrapai et al.
CARBOHYDRATE POLYMERS (2007)
Slow digestion property of native cereal starches
Genyi Zhang et al.
BIOMACROMOLECULES (2006)
Comparison of the amount of pectin in the human terminal ileum with the amount of orally administered pectin
D Saito et al.
NUTRITION (2005)
Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch
M Chaisawang et al.
CARBOHYDRATE POLYMERS (2005)
Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch
T Funami et al.
FOOD HYDROCOLLOIDS (2005)
Raw potato starch and short-chain fructo-oligosaccharides affect the composition and metabolic activity of rat intestinal microbiota differently depending on the caecocolonic segment involved
GM Le Blay et al.
JOURNAL OF APPLIED MICROBIOLOGY (2003)
The effects of non-starch polysaccharides on the extent of gelatinisation, swelling and alpha-amylase hydrolysis of maize and wheat starches
RF Tester et al.
FOOD HYDROCOLLOIDS (2003)
Effects of food gums on viscosities of starch suspensions during pasting
XH Shi et al.
CARBOHYDRATE POLYMERS (2002)
The effect of guar galactomannan and water availability during hydrothermal processing on the hydrolysis of starch catalysed by pancreatic α-amylase
SL Slaughter et al.
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2002)
Amidation of highly methoxylated citrus pectin with primary amines
A Sinitsya et al.
CARBOHYDRATE POLYMERS (2000)