Preparation, structure, and in-vitro hypoglycemic potential of debranched millet starch-fatty acid composite resistant starch-Reference-Cited by-同舟云学术

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Preparation, structure, and in-vitro hypoglycemic potential of debranched millet starch-fatty acid composite resistant starch

Published:2023-12 Issue: Volume:20 Page:100929
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Ge Yunfei,Shi Yu,Wu Yunjiao,Wei Chunhong,Cao LongKui

Funder

Anhui Provincial Department of Science and Technology

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference37 articles.

1. Structural and Film-Forming Properties of Millet Starches: A Comparative Study;Bangar;Coatings,2021

2. Amylose-lipid complex formation from extruded maize starch mixed with fatty acids;Cervantes-Ramirez;Carbohydrate Polymer.,2020

3. Paste structure and rheological properties of lotus seed starch-glycerin monostearate complexes formed by high-pressure homogenization;Chen;Food Research International,2018

4. Formation of intermediate amylose rice starch–lipid complex assisted by ultrasonication;Chumsri;Foods,2022

5. Chemical composition and α-glucosidase inhibitory activity of Vietnamese citrus peels essential oils;Dang;Journal of Chemistry.,2016

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3. Ozone induced structural variation in OSA waxy rice starch: Effects on the thermal behavior of starch and its stabilized pickering emulsion;Food Chemistry: X;2024-10

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