Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents-Reference-Cited by-同舟云学术

Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

Published:2017-10 Issue: Volume:233 Page:1-10
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Srichuwong Sathaporn,Curti Delphine,Austin Sean^ORCID,King Roberto^ORCID,Lamothe Lisa,Gloria-Hernandez Hugo^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients;Alvarez-Jubete;Trends in Food Science and Technology,2010

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

3. Genetic and environmental variation in sorghum starch properties;Beta;Journal of Cereal Science,2001

4. Interactions among macronutrients in wheat flour determine their enzymic susceptibility;Bhattarai;Food Hydrocolloids,2016

5. Relationship between amylose content and extrusion-expansion properties of corn starches;Chinnaswamy;Cereal Chemistry,1988

Cited by 124 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Structural characterization and physicochemical properties of grain amaranth starch;Food Chemistry: X;2024-10

2. How sorghum grain composition affects the quality of Chinese Baijiu - A comprehensive review;Journal of Food Composition and Analysis;2024-10

3. Physicochemical and functional properties of starches isolated from different millets;Measurement: Food;2024-09

4. Physico-functional properties, structural, and nutritional characterizations of Hodgsonia heteroclita oilseed cakes;Scientific Reports;2024-08-20

5. Grains in a Modern Time: A Comprehensive Review of Compositions and Understanding Their Role in Type 2 Diabetes and Cancer;Foods;2024-07-02