Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch-Reference-Cited by-同舟云学术

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Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch

Published:2015-11 Issue: Volume:187 Page:218-224
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Ting-Ting,Zhou Da-Nian,Jin Zheng-Yu,Xu Xue-Ming,Chen Han-Qing

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties;Ahn;Food Science and Biotechnology,2013

2. 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

3. Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestibile and resistant starch levels in native and gelatinized corn, pea, and letil starches;Chung;Carbohydrate Polymers,2009

4. Variation in size distribution of starch granules from wheat grain;Dengate;Journal of Cereal Science,1984

5. Classification and measurement of nutritionally starch fractions;Englyst;European Journal of Clinical Nutrition,1992

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