The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase-Reference-Cited by-同舟云学术

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The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase

Published:2013-09 Issue:2 Volume:97 Page:436-440
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Ahmadi-Abhari S.,Woortman A.J.J.,Oudhuis A.A.C.M.,Hamer R.J.,Loos K.

Funder

Top Institute of Food & Nutrition

Zernike Institute for Advanced Materials, the University of Groningen

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference22 articles.

1. Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions;Ahmadi-Abhari;Carbohydrate Polymers,2013

2. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch;Chung;Journal of Cereal Science,2006

3. The effect of amylose-lipid complex formation on enzyme susceptibility of sago starch;Cui;Food Chemistry,1997

4. Digestion of starch: In vivo and in vitro kinetics models used to characterize oligosaccharide or glucose release;Dona;Carbohydrate Polymers,2010

5. Suitability and limitations of methods for characterization of activity of malto-oligosaccharide-forming amylases;Duedahl-Olesen;Carbohydrate Research,2000

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