Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin-Reference-Cited by-同舟云学术

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Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin

Published:2019-07 Issue: Volume:215 Page:47-57
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Chen Long,Zhang Haihua,McClements David Julian,Zhang Zipei,Zhang Ruojie,Jin Zhengyu,Tian Yaoqi

Funder

National Key Research and Development Program of China

Qing-Lan Project of Jiangsu Province

Outstanding Doctoral Cultivation Fund in Jiangnan University

Postgraduate Overseas Research Fund of Jiangnan University

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference41 articles.

1. Effects of non-starch polysaccharides on physicochemical properties and in vitro starch digestibility of rice starches;Arranz-Martínez;Bioactive Carbohydrates and Dietary Fibre,2014

2. Pasting, paste, and gel properties of starch–hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011

3. In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics;Bordoloi;Food Chemistry,2012

4. Changes in starch granule size and amylose percentage during kernel development in several ZEA-MAYS-L genotypes;Boyer;Cereal Chemistry,1976

5. Comprehensive investigation and comparison of surface microstructure of fractionated potato starches;Chen;Food Hydrocolloids,2019

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