Characterization of apple dietary fibers influencing the in vitro starch digestibility of wheat flour gel-Reference-Cited by-同舟云学术

Characterization of apple dietary fibers influencing the in vitro starch digestibility of wheat flour gel

Published:2016-01 Issue: Volume:65 Page:158-163
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bae In Young,Jun Yujin,Lee Suyong,Lee Hyeon Gyu

Funder

Far East University

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour;Agama-Acevedo;LWT – Food Science and Technology,2012

2. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads;Angioloni;LWT – Food Science and Technology,2011

3. Substituting whole grain flour for wheat flour: impact on cake quality and glycemic index;Bae;Food Science and Biotechnology,2013

4. Impact of guar gum and wheat bran on the physical and nutritional quality of extruded breakfast cereals;Brennan;Starch/Staerke,2008

5. Insoluble fiber-rich fractions derived from Acerrhoa carambola: hypoglycemic effects determined by in vitro methods;Chau;Swiss Society of Food Science and Technology,2004

Cited by 27 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. Seaweed soluble dietary fibre replacement modulates the metabolite release of cakes after in vitro digestion;International Journal of Biological Macromolecules;2024-08

2. Starch modification and its application in Pickering emulsion stabilization: a review;Journal of Food Measurement and Characterization;2024-05-04

3. Incorporation of fibre-rich and fat-rich ingredients as a tool to modulate starch digestibility of staple cereals;Journal of Food Measurement and Characterization;2024-05-04

4. Effects of Kiwifruit Dietary Fibers on Pasting Properties and In Vitro Starch Digestibility of Wheat Starch;Nutrients;2024-03-05

5. Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility;Journal of the Science of Food and Agriculture;2024-03