相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Plant cellular architecture and chemical composition as important regulator of starch functionality in whole foods
Cheng Li et al.
FOOD HYDROCOLLOIDS (2021)
Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degree
Li Ding et al.
FOOD HYDROCOLLOIDS (2021)
Structure-function studies of chickpea and durum wheat uncover mechanisms by which cell wall properties influence starch bioaccessibility
Cathrina H. Edwards et al.
NATURE FOOD (2021)
Cell Wall Integrity of Pulse Modulates the in Vitro Fecal Fermentation Rate and Microbiota Composition
Nannan Guan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment
Karina Dome et al.
POLYMERS (2020)
Starch digestion in intact pulse cotyledon cells depends on the extent of thermal treatment
Ping Li et al.
FOOD CHEMISTRY (2020)
Effect of soybean processing on cell wall porosity and protein digestibility
Mostafa Zahir et al.
FOOD & FUNCTION (2020)
High-Amylose Starches to Bridge the Fiber Gap: Development, Structure, and Nutritional Functionality
Haiteng Li et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
INFOGEST static in vitro simulation of gastrointestinal food digestion
Andre Brodkorb et al.
NATURE PROTOCOLS (2019)
The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans
Ana M. Rovalino-Cordova et al.
FOOD CHEMISTRY (2019)
Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism
Songnan Li et al.
FOOD HYDROCOLLOIDS (2019)
Location and interactions of starches in planta: Effects on food and nutritional functionality
Sushil Dhital et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Structural features and starch digestion properties of intact pulse cotyledon cells modified by heat-moisture treatment
Weiyan Xiong et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibility
Konstantinos Korompokis et al.
FOOD & FUNCTION (2019)
Controlled gelatinization of potato parenchyma cells under excess water condition: structural and in vitro digestion properties of starch
Li Ding et al.
FOOD & FUNCTION (2019)
A closer look to cell structural barriers affecting starch digestibility in beans
Ana M. Rovalino-Cordova et al.
CARBOHYDRATE POLYMERS (2018)
Surface structural features control in vitro digestion kinetics of bean starches
Ping Li et al.
FOOD HYDROCOLLOIDS (2018)
Variation in the rate and extent of starch digestion is not determined by the starch structural features of cooked whole pulses
Weiyan Xiong et al.
FOOD HYDROCOLLOIDS (2018)
Biophysical features of cereal endosperm that decrease starch digestibility
Laura Roman et al.
CARBOHYDRATE POLYMERS (2017)
Effect of Thermal and Nonthermal Processing on Textural Quality of Plant Tissues
Kumar Ranganathan et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Propertiesu
Yakoub Ladjal-Ettoumi et al.
FOOD BIOPHYSICS (2016)
Structural characterizations and in vitro digestibility of acid-treated wrinkled and smooth pea starch (Pisum sativum L.)
Miaomiao Shi et al.
STARCH-STARKE (2016)
Intactness of cell wall structure controls the in vitro digestion of starch in legumes
Sushil Dhital et al.
FOOD & FUNCTION (2016)
In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris)
Shudong He et al.
FOOD CHEMISTRY (2015)
A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility
Cathrina H. Edwards et al.
FOOD & FUNCTION (2015)
Freeze-Drying Changes the Structure and Digestibility of B-Polymorphic Starches
Bin Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Variation in Amylose Fine Structure of Starches from Different Botanical Sources
Kai Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
A novel method for classifying starch digestion by modelling the amylolysis of plant foods using first-order enzyme kinetic principles
Cathrina H. Edwards et al.
FOOD & FUNCTION (2014)
The role of cotyledon cell structure during in vitro digestion of starch in navy beans
Thilo Berg et al.
CARBOHYDRATE POLYMERS (2012)
Wholeness and primary and secondary food structure effects on in vitro digestion patterns determine nutritionally distinct carbohydrate fractions in cereal foods
Suman Mishra et al.
FOOD CHEMISTRY (2012)
Legumes seed storage proteins characterization by SDS-PAGE and Lab-on-a-Chip electrophoresis
Zorica Nikolic et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2012)
Structural and functional properties of starches from field peas
Shujun Wang et al.
FOOD CHEMISTRY (2011)
Comparison of Kjeldahl and Dumas methods for determining protein contents of soybean products
S Jung et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2003)
Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada
R Hoover et al.
FOOD CHEMISTRY (2002)
Improved method for determining food protein degree of hydrolysis
PM Nielsen et al.
JOURNAL OF FOOD SCIENCE (2001)
The phase transformations in starch during gelatinisation: a liquid crystalline approach
TA Waigh et al.
CARBOHYDRATE RESEARCH (2000)
Perspectives into factors limiting in vivo digestion of legume proteins: Antinutritional compounds or storage proteins?
M Carbonaro et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
