Starch gels enriched with phenolics: Effects on paste properties, structure and digestibility

Author:

Aleixandre AndreaORCID,Rosell Cristina M.ORCID

Funder

European Regional Development Fund

Gobierno de España Ministerio de Ciencia Innovación y Universidades

Generalitat Valenciana Conselleria d'Educació

European Commission

Generalitat Valenciana

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure;Aleixandre;Food Hydrocolloids,2021

2. Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions;Aleixandre;Food Chemistry,2021

3. Starch digestibility: Past, present, and future;Bello-Perez;Journal of the Science of Food and Agriculture,2020

4. Effect of ferulic acid and catechin on sorghum and maize starch pasting properties;Beta;Cereal Chemistry,2004

5. Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes;Calle;Food Hydrocolloids,2020

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