Microstructural characterization of vacuum-fried matrices and their influence on starch digestion-Reference-Cited by-同舟云学术

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Microstructural characterization of vacuum-fried matrices and their influence on starch digestion

Published:2020-07 Issue: Volume:25 Page:100146
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Contardo Ingrid^ORCID,James Bryony,Bouchon Pedro

Funder

CONICYT

FONDEQUIP

School of Engineering of The Pontificia Universidad Católica de Chile

Department of Chemical and Materials Engineering of The University of Auckland

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference37 articles.

1. Scanning electron (SEM) and transmission electron (TEM) microscopies in food analysis;Aguilera,2008

2. Effects of lipids on enzymatic hydrolysis and physical properties of starch;Ai;Carbohydrate Polymers,2013

3. Microstructural characterization of fried potato disks using X-Ray micro computed tomography;Alam;Journal of Food Science,2016

4. Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI);Annor;Journal of Cereal Science,2015

5. Official methods of analysis;AOAC,1995

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2. Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics;Food Chemistry;2024-12

3. Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber;Food Bioscience;2024-10

4. Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications;Carbohydrate Polymers;2024-09

5. Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength;Food Research International;2024-08

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