Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a review-Reference-Cited by-同舟云学术

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Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a review

Published:2024-07 Issue: Volume: Page:1-15
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Hu Jiali¹²,Zhu Ling¹²,Yin Xianting¹²,Chen Xiaoyu¹²,Zhang Hui¹²^ORCID,Zhang Yayuan³

Affiliation:

1. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China

2. School of Food Science and Technology, Jiangnan University, Wuxi, China

3. Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China

Funder

National Key Research and Development Program of China

Natural Science Foundation of Jiangsu Province

National Natural Science Foundation of China

Postdoctoral Science Foundation of China

Key Research and Development project of Guangxi Province

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2365354

Reference117 articles.

1. Effect of wheat grain protein composition on end-use quality

2. Rice grain protein composition influences instrumental measures of rice cooking and eating quality

3. Structural characteristics of stored black beans (Phaseolus vulgaris L.)

4. Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment

5. Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties

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1. Unraveling cereal physical barriers composed of cell walls and protein matrix: Insights from structural changes and starch digestion;International Journal of Biological Macromolecules;2024-11

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