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。Rheological & 3D printing properties of potato starch composite gels
Ying Cui et al.
JOURNAL OF FOOD ENGINEERING (2022)
Impact of dietary intake of resistant starch on obesity and associated metabolic profiles in human: a systematic review of the literature
Jiayue Guo et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
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)
sInfluence of starch and protein molecular interactions on the in vitro digestion characteristics of biscuits partially substituted with pulse flours
Carolina Estefania Chavez-Murillo et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion
Johanan Espinosa-Ramirez et al.
FOOD HYDROCOLLOIDS (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)
Macrofungi as a Nutraceutical Source: Promising Bioactive Compounds and Market Value
Allen Grace Niego et al.
JOURNAL OF FUNGI (2021)
Echinacea purpurea polysaccharide prepared by fractional precipitation prevents alcoholic liver injury in mice by protecting the intestinal barrier and regulating liver-related pathways
Wenhao Jiang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Optimizing screw profiles for twin-screw food extrusion processing through genetic algorithms and neural networks
Ryan J. Kowalski et al.
JOURNAL OF FOOD ENGINEERING (2021)
Short chain fatty acids and methylamines produced by gut microbiota as mediators and markers in the circulatory system
Maksymilian Onyszkiewicz et al.
EXPERIMENTAL BIOLOGY AND MEDICINE (2020)
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum
Hai He et al.
FOOD HYDROCOLLOIDS (2020)
Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli
Ya-Yun Feng et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Isolation, structural characterization and bioactivities of polysaccharides and its derivatives from Auricularia-A review
Jingnan Miao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
β-cyclodextrin- soy soluble polysaccharide based core-shell bionanocomposites hydrogel for vitamin E swelling controlled delivery
Mohamed Eid et al.
FOOD HYDROCOLLOIDS (2020)
Glucose Levels as a Mediator of the Detrimental Effect of Abdominal Obesity on Relative Handgrip Strength in Older Adults
Miguel angel Perez-Sousa et al.
JOURNAL OF CLINICAL MEDICINE (2020)
Nutritional Strategies in Prediabetes: A Scoping Review of Recent Evidence
Jun Wern Yau et al.
NUTRIENTS (2020)
Comparing the multi-scale structure, physicochemical properties and digestibility of wheat A- and B-starch with repeated versus continuous heat-moisture treatment
Bo Zhang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Measurement of human blood viscosity a using Falling Needle Rheometer and the correlation to the Modified Herschel-Bulkley model equation
Hideki Yamamoto et al.
HELIYON (2020)
Synthesis and characteristics of konjac glucomannan films incorporated with functionalized microcrystalline cellulose
Lin Wang et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)
Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors
Huan Chen et al.
JOURNAL OF FOOD ENGINEERING (2019)
How rheological behaviors of concentrated starch affect graft copolymerization of acrylamide and resultant hydrogel
Xianyang Bao et al.
CARBOHYDRATE POLYMERS (2019)
Physicochemical and in vitro digestion of millet starch: Effect of moisture content in microwave
Yang Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels
Anynda Yuris et al.
FOOD & FUNCTION (2019)
Rheokinetics of graft copolymerization of acrylamide in concentrated starch and rheological behaviors and microstructures of reaction products
Xianyang Bao et al.
CARBOHYDRATE POLYMERS (2018)
Characterization of Lentinus edodes β-glucan influencing the in vitro starch digestibility of wheat starch gel
Haining Zhuang et al.
FOOD CHEMISTRY (2017)
Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)
Svenja M. Beck et al.
JOURNAL OF FOOD ENGINEERING (2017)
A comparison study on polysaccharides extracted from Laminaria japonica using different methods: structural characterization and bile acid-binding capacity
Jie Gao et al.
FOOD & FUNCTION (2017)
Physicochemical and Digestion Characteristics of Starch and Fiber-Rich Subfractions from Four Pulse Bagasses
Julian de la Rosa-Millan et al.
CEREAL CHEMISTRY (2017)
Structure Characterization of a Novel Polysaccharide from Dictyophora indusiata and Its Macrophage Immunomodulatory Activities
Wenzhen Liao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters
Soyoung Jeon et al.
JOURNAL OF FOOD ENGINEERING (2013)
Analysis of starch amylolysis using plots for first-order kinetics
Peter J. Butterworth et al.
CARBOHYDRATE POLYMERS (2012)
The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility
Alejandra Regand et al.
FOOD CHEMISTRY (2011)
Crystallinity and structure of starch using wide angle X-ray scattering
Kris Frost et al.
CARBOHYDRATE POLYMERS (2009)
Pressure-induced changes in the structure of corn starches with different amylose content
W Blaszczak et al.
CARBOHYDRATE POLYMERS (2005)
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)
Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy
R Kizil et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)