Pyrodextrins from waxy and normal tapioca starches: Molecular structure and in vitro digestibility

Author:

Weil Wanphen,Weil Robert C.,Keawsompong Suttipun,Sriroth Klanarong,Seib Paul A.,Shi Yong-Cheng

Funder

Kasetsart University

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference45 articles.

1. Molecular characterization of a spontaneous waxy starch mutation in cassava;Aiemnaka;Crop Science,2012

2. Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure;Ao;Journal of Agricultural and Food Chemistry,2007

3. Official methods of analysis of AOAC international, methods 925.10, 985.29, 991.42, 991.43, 993.19, 994.13, 996.01, 2001.03, 2002.01, 2002.02, 2009.01, and 2011.25;AOAC International,2012

4. Chemical structures in pyrodextrin determined by nuclear magnetic resonance spectroscopy;Bai;Carbohydrate Polymers,2016

5. Structural changes from native waxy maize starch granules to cold-water-soluble pyrodextrin during thermal treatment;Bai;Journal of Agricultural and Food Chemistry,2014

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