Starch gels enriched with phenolics: Effects on paste properties, structure and digestibility-Reference-Cited by-同舟云学术

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

Published:2022-05 Issue: Volume:161 Page:113350
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Aleixandre Andrea^ORCID,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

Cited by 16 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. Understanding the multiscale structure and in vitro digestibility changes of corn starch-ferulic acid complexes induced by high hydrostatic pressure;International Journal of Biological Macromolecules;2024-11

2. Elucidating the influence and mechanism of different phenols on the properties, food quality and function of maize starch;Food Chemistry;2024-08

3. Applications of physical and chemical treatments in plant‐based gels for food 3D printing;Journal of Food Science;2024-06-03

4. Effects of component ratios on the properties of sweet potato–oat composite dough and the quality of its steamed cake;Journal of Food Science;2024-05-06

5. Interaction of oat avenanthramides with starch and effects on in vitro avenanthramide bioaccessibility and starch digestibility;Food Chemistry;2024-03

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