Enhancing resistant starch in foods through organic acid intervention: A meta-analysis on thermal properties, nutrient composition, and in vitro starch digestibility-Reference-Cited by-同舟云学术

Enhancing resistant starch in foods through organic acid intervention: A meta-analysis on thermal properties, nutrient composition, and in vitro starch digestibility

Published:2024-03 Issue: Volume:15 Page:101037
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Rahmadani Mardiah,Tryas Anisha Ayuning,Susanto Irwan^ORCID,Nahrowi Nahrowi,Khotijah Lilis,Jayanegara Anuraga^ORCID

Funder

Ministry of Education Culture Research and Technology

Publisher

Elsevier BV

Reference48 articles.

1. Physical barrier effects of dietary fibers on lowering starch digestibility;Zhang;Curr. Opin. Food Sci.,2022

2. Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation;Barretti;Food Sci. Technol.,2022

3. Research advances on structural characterization of resistant starch and its structure-physiological function relationship: a review;Ma;Crit. Rev. Food Sci. Nutr.,2018

4. Enhanced thermal stability of green banana starch by heat-moisture treatment and its ability to reduce body fat accumulation and modulate gut microbiota;Wu;Int. J. Biol. Macromol.,2020

5. Resistant starch improvement of rice starches under a combination of acid and heat-moisture treatments;Van Hung;Food Chem.,2016

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Glycaemic Index of Bakery Products and Possibilities of Its Optimization;Applied Sciences;2024-07-11