Starch ordered structures control starch reassembly behaviors during heat–moisture treatment for modulating its digestibility-Reference-Cited by-同舟云学术

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Starch ordered structures control starch reassembly behaviors during heat–moisture treatment for modulating its digestibility

Published:2024-01 Issue: Volume:430 Page:136966
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chi Chengdeng,Ren Wenwen,Yang Ying,Guo Xu,Zhang Yiping,Chen Bilian,He Yongjin,Chen Huibin,Zheng Xianghua,Wang Hongwei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effect of storage time on the retrogradation of banana starch extrudate;Bello-Pérez;Journal of Agricultural and Food Chemistry,2005

2. Supramolecular structure and thermal behavior of cassava starch treated by oxygen and helium glow-plasmas;Bie;Innovative Food Science & Emerging Technologies,2016

3. Effect of lauric acid on the V-amylose complex distribution and properties of swelled normal cornstarch granules;Chang;Journal of Cereal Science,2013

4. A comprehensive review of the factors influencing the formation of retrograded starch;Chang;International Journal of Biological Macromolecules,2021

5. A facile method for isolating long branch-chains of amylopectin from starch by preheating and pullulanase treatment;Chi;Industrial Crops and Products,2023

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1. Modulating rice digestibility: Mechanisms of ultrasound, oleic acid and moist-heat treatments influence structural, physicochemical and digestive properties;Food Chemistry;2024-12

2. Research progress on the regulation of starch-polyphenol interactions in food processing;International Journal of Biological Macromolecules;2024-11

3. Insights into impact of chlorogenic acid on multi-scale structure and digestive properties of lotus seed starch under autoclaving treatment;International Journal of Biological Macromolecules;2024-10

4. Promoting starch interaction with genistein to slow starch digestion using an antisolvent method;Food Research International;2024-10

5. Interactions between rice starch and flavor components and their impact on flavor;International Journal of Biological Macromolecules;2024-08

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