Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches-Reference-Cited by-同舟云学术

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Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches

Published:2024-01 Issue: Volume:324 Page:121506
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Cheng Fan,Ren Yikai,Warkentin Thomas D.,Ai Yongfeng

Funder

Saskatchewan Ministry of Agriculture

PerkinElmer

Government of Saskatchewan

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference45 articles.

1. Approved Methods of the American Association of Cereal Chemists: AACC;AACC,2000

2. In vitro and in vivo digestion of octenyl succinic starch;Ai;Carbohydrate Polymers,2013

3. Preparation, health benefits and applications of resistant starch—A review;Ashwar;Starch-Stärke,2016

4. In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment;Chen;Journal of Cereal Science,2015

5. Improved colorimetric determination of amylose in starches or flours;Chrastil;Carbohydrate Research,1987

Cited by 2 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. Heat-moisture treatment of freshly harvested high-amylose maize kernels improves its starch thermal stability and enzymatic resistance;Carbohydrate Polymers;2024-09

2. Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities;Polymers;2024-02-21

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