Insights into the effect of structural alternations on the digestibility of rice starch-fatty acid complexes prepared by high-pressure homogenization-Reference-Cited by-同舟云学术

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Insights into the effect of structural alternations on the digestibility of rice starch-fatty acid complexes prepared by high-pressure homogenization

Published:2021-01 Issue: Volume:136 Page:110294
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Cui Jun,Zheng Bo,Liu Yufan,Chen Ling,Li Bing,Li Lin

Funder

National Natural Science Foundation of China

NSFC

Key Project of Guangzhou Science and Technology Program

Government of Guangdong Province under a YangFan Innovative and Entrepreneurial Research Team

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI);Annor;Journal of Cereal Science,2015

2. Effects of chemical and enzymatic modifications on starch-linoleic acid complex formation;Arijaje;Food Chemistry,2017

3. Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid;Chi;Food Funct.,2017

4. Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid;Chi;Food Hydrocolloids,2019

5. Classification and measurement of nutritionally important starch fractions;Englyst;European Journal of Clinical Nutrition,1992

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4. Research advances in origin, applications, and interactions of resistant starch: Utilization for creation of healthier functional food products;Trends in Food Science & Technology;2024-06

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