Related references
Note: Only part of the references are listed.A facile method for isolating long branch-chains of amylopectin from starch by preheating and pullulanase treatment
Chengdeng Chi et al.
INDUSTRIAL CROPS AND PRODUCTS (2023)
Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread
Ke Xu et al.
FOOD CHEMISTRY (2022)
Causal relations among starch hierarchical structure and physicochemical characteristics after repeated freezing-thawing
Hongwei Wang et al.
FOOD HYDROCOLLOIDS (2022)
Hierarchical structural transformation of corn starch in NaOH solution at room temperature
Chengdeng Chi et al.
INDUSTRIAL CROPS AND PRODUCTS (2022)
Starch crystal seed tailors starch recrystallization for slowing starch digestion
Chengdeng Chi et al.
FOOD CHEMISTRY (2022)
Changes in structures and digestibility of amylose-oleic acid complexes following microwave heat-moisture treatment
Fubin Wu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)
Basic principles in starch multi-scale structuration to mitigate digestibility: A review
Chengdeng Chi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
A comprehensive review of the factors influencing the formation of retrograded starch
Qing Chang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Microwave reheating increases the resistant starch content in cooked rice with high water contents
Ting Liu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content
Jinchuan Xu et al.
CARBOHYDRATE POLYMERS (2020)
Insights on the structure and digestibility of sweet potato starch: Effect of postharvest storage of sweet potato roots
Ping Lu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties
Yuan Tao et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds
Hongwei Wang et al.
FOOD CHEMISTRY (2020)
An insight into starch slowly digestible features enhanced by microwave treatment
Nannan Li et al.
FOOD HYDROCOLLOIDS (2020)
Different variations in structures of A- and B-type starches subjected to microwave treatment and their relationships with digestibility
Xiaojuan Xu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Dry heating and annealing treatment synergistically modulate starch structure and digestibility
Chengdeng Chi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage
Nannan Li et al.
FOOD CHEMISTRY (2019)
Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch
Hongwei Wang et al.
FOOD CHEMISTRY (2018)
Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein
Xu Chen et al.
FOOD HYDROCOLLOIDS (2018)
Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch
Qingyu Yang et al.
FOOD HYDROCOLLOIDS (2017)
Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility
Shujun Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch
Xiaoyan Tan et al.
CARBOHYDRATE POLYMERS (2017)
Effects of preparation methods on potato microstructure and digestibility: An in vitro study
Jinhu Tian et al.
FOOD CHEMISTRY (2016)
Understanding the structure and digestibility of heat-moisture treated starch
Hongwei Wang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Understanding the multi-scale structure and functional properties of starch modulated by glow-plasma: A structure-functionality relationship
Binjia Zhang et al.
FOOD HYDROCOLLOIDS (2015)
Slowly Digestible StarchA Review
Ming Miao et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Resistant starch in food: a review
Pinky Raigond et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
The effect of partial gelatinization of corn starch on its retrogradation
Zong-qiang Fu et al.
CARBOHYDRATE POLYMERS (2013)
Microwave food processing-A review
S. Chandrasekaran et al.
FOOD RESEARCH INTERNATIONAL (2013)
Mechanistic investigation of a starch-branching enzyme using hydrodynamic volume SEC analysis
Javier M. Hernandez et al.
BIOMACROMOLECULES (2008)
Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches
AK Anderson et al.
FOOD CHEMISTRY (2006)