Inhibition effect of three common proanthocyanidins from grape seeds, peanut skins and pine barks on maize starch retrogradation-Reference-Cited by-同舟云学术

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Inhibition effect of three common proanthocyanidins from grape seeds, peanut skins and pine barks on maize starch retrogradation

Published:2021-01 Issue: Volume:252 Page:117172
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Wang Mengting,Chen Jianchu,Chen Shiguo,Ye Xingqian,Liu Donghong

Funder

Ningxia Key Research and Development Program

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference50 articles.

1. Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose;Amoako;Food Chemistry,2019

2. Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high-amylose maize starch;Chai;Journal of Agricultural and Food Chemistry,2013

3. Starch physicochemical properties of waxy proso millet (Panicum Miliaceum L.);Chao;Starch/Staerke,2014

4. Effect of pullulan on the short-term and long-term retrogradation of rice starch;Chen;Carbohydrate Polymers,2015

5. Amylose crystallization from concentrated aqueous solution;Creek;Biomacromolecules,2006

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4. Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective;Critical Reviews in Food Science and Nutrition;2024-07-30

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