Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model-Reference-Cited by-同舟云学术

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Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model

Published:2021-12 Issue: Volume:273 Page:118549
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Santamaria Maria,Garzon Raquel,Moreira Ramón,Rosell Cristina M.

Funder

Generalitat Valenciana Conselleria de Educación Cultura y Deporte

Gobierno de España Ministerio de Ciencia Innovación y Universidades

Generalitat Valenciana

Ministerio de Ciencia e Innovación

Xunta de Galicia Consellería de Educacion e Ordenación Universitaria

European Regional Development Fund

Xunta de Galicia

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference35 articles.

1. Effect of bread structure and in vitro oral processing methods in bolus disintegration and glycemic index;Aleixandre;Nutrients,2019

2. Rapid Visco Analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: A review;Balet;Food Analytical Methods,2019

3. Performance of granular starch with controlled pore size during hydrolysis with digestive enzymes;Benavent-Gil;Plant Foods for Human Nutrition,2017

4. The relationship between wheat flour and starch pasting properties and starch hydrolysis: Effect of non-starch polysaccharides in a starch gel system;Brennan;Starch - Stärke,2008

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

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