Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granules-Reference-Cited by-同舟云学术

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Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granules

Published:2022-11 Issue: Volume:295 Page:119871
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Li Haiteng,Dhital Sushil,Flanagan Bernadine M.,Mata Jitendra,Gilbert Elliot P.,Gilbert Robert G.,Gidley Michael J.

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference41 articles.

1. Effect of enzymatic hydrolysis on native starch granule structure;Blazek;Biomacromolecules,2010

2. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review;Blazek;Carbohydrate Polymers,2011

3. Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches;Cai;Carbohydrate Polymers,2010

4. Self-assembly of short linear chains to A- and B-type starch spherulites and their enzymatic digestibility;Cai;Journal of Agricultural and Food Chemistry,2013

5. Debranching and crystallization of waxy maize starch in relation to enzyme digestibility;Cai;Carbohydrate Polymers,2010

Cited by 11 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. A- and B-type wheat starch granules: The multiscale structural evolution during digestion and the distinct digestion mechanisms;International Journal of Biological Macromolecules;2024-10

2. Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects;Food Chemistry: X;2024-09

3. Characterization of different high amylose starch granules. Part Ⅱ: Structure evolution during digestion and distinct digestion mechanisms;Food Hydrocolloids;2024-04

4. Effect of soaking and germination on grain matrix and glycaemic potential: A comparative study on white quinoa, proso and foxtail millet flours;Food Bioscience;2023-12

5. Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound;Carbohydrate Polymers;2023-12

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