Author:
Chen Yongzhi,Yang Qingyu,Xu Xiaojuan,Qi Liang,Dong Zhihong,Luo Zhigang,Lu Xuanxuan,Peng Xichun
Funder
National Natural Science Foundation of China
China Postdoctoral Science Foundation
Science and Technology of Guangdong Province
Key Project of Science and Technology of Guangzhou City
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference46 articles.
1. Starch chain interactions within the amorphous and crystalline domains of pulse starches during heat-moisture treatment at different temperatures and their impact on physicochemical properties;Ambigaipalan;Food Chemistry,2014
2. Low glycaemic-index foods;Björck;British Journal of Nutrition,2000
3. Implications of genetic changes in starch granular structure to gelatinisation behaviour;Bogracheva;International Conference on Starch – Structure and Function,2001
4. Amylopectin starch promotes the development of insulin resistance in rats;Byrnes;The Journal of Nutrition,1995
5. In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment;Chen;Journal of Cereal Science,2015
Cited by
102 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