Enhancing in vitro starch digestion of tartary buckwheat: Unveiling the vital role of endogenous polyphenols in starch fine structure-Reference-Cited by-同舟云学术

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Enhancing in vitro starch digestion of tartary buckwheat: Unveiling the vital role of endogenous polyphenols in starch fine structure

Published:2024-03 Issue: Volume:116 Page:103870
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Zhu Shuyun,Shao Feng,Obadi Mohammed,Li Haiteng,Qi Yajing,Xu Bin

Funder

Jiangsu University

Publisher

Elsevier BV

Reference29 articles.

1. Impact of buckwheat flavonoids on in vitro starch digestibility and noodle-making properties;Bae;Cereal Chem.,2015

2. Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations;Bai;Genet. Mol. Res.,2015

3. Buckwheat as a functional food and its effects on health;Bastida;J. Agric. Food Chem.,2015

4. Rice amylopectin fine structure variability affects starch digestion properties;Benmoussa;J. Agric. Food Chem.,2007

5. Low-glycemic index diets in the management of diabetes: a meta-analysis of randomized controlled trials;Brandmiller;Diabetes Care,2003

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