Insights into the textural properties and starch digestibility on rice noodles as affected by the addition of maize starch and rice starch-Reference-Cited by-同舟云学术

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Insights into the textural properties and starch digestibility on rice noodles as affected by the addition of maize starch and rice starch

Published:2023-01 Issue: Volume:173 Page:114265
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Geng Dong-Hui,Tang Ning,Zhang Xiaojun,Zhao Minhao,Jia Xin,Cheng Yongqiang

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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2. Impact of postprandial glycaemia on health and prevention of disease;Blaak;Obesity Reviews,2012

3. Effects of fractionation and heat-moisture treatment on structural changes and digestibility of debranched waxy maize starch;Chang;Food Hydrocolloids,2020

4. Studies of the retrogradation process for various starch gels using Raman spectroscopy;Fechner;Carbohydrate Research,2005

5. Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles;Fu;LWT - Food Science and Technology,2020

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3. Two-step modification of pullulanase and transglucosidase: A novel way to improve the gel strength and reduce the digestibility of rice starch;International Journal of Biological Macromolecules;2024-05

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