Effects of Incorporated Emulsifiers Into Noodles on V-amylose Formation, Digestibility, and Structural Characteristics
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-023-01096-0.pdf
Reference31 articles.
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2. Miao M, Hamaker BR (2021) Food matrix effects for modulating starch bioavailability. Annu Rev Food Sci Technol 12:169?91. https://doi.org/10.1146/annurev-food-070620-013937
3. Tan L, Kong L (2020) Starch-guest inclusion complexes: formation, structure, and enzymatic digestion. Crit Rev Food Sci Nutr 60(5):780–790. https://doi.org/10.1080/10408398.2018.1550739
4. Krishnan V, Mondal D, Thomas B, Singh A, Praveen S (2021) Starch-lipid interaction alters the molecular structure and ultimate starch bioavailability: a comprehensive review. Int J Biol Macromol 182:626–638
5. Yulianti R, Liao H-J (2023) V-amylose nanocarriers complexed with debranched sweet potato starch: structural characteristics and digestibility. Food Biophys. https://doi.org/10.1007/s11483-023-09782-x
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