Complexing curcumin and resveratrol in the starch crystalline network alters in vitro starch digestion: Towards developing healthy food materials-Reference-Cited by-同舟云学术

Complexing curcumin and resveratrol in the starch crystalline network alters in vitro starch digestion: Towards developing healthy food materials

Published:2023-11 Issue: Volume:425 Page:136471
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yao Tianming,Sui Zhongquan,Janaswamy Srinivas^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference62 articles.

1. Black rice (Oryza sativa L.) processing: Evaluation of physicochemical properties, in vitro starch digestibility, and phenolic functions linked to type 2 diabetes;Aalim;Food Research International,2021

2. Economic costs of diabetes in the US in 2012;American Diabetes Association;Diabetes Care,2013

3. Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose;Amoako;Food Chemistry,2019

4. Axelsen, M., & Smith, U. (2001). Treatment for diabetes (United States Patent No. US6316427B1). https://patents.google.com/patent/US6316427B1/en?oq=US+Patent+6316427.

5. Preparation and properties evaluation of chitosan-coated cassava starch films;Bangyekan;Carbohydrate Polymers,2006

Cited by 2 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. Stilbene, as phyto-oestrogens, can construct resistant starch through noncovalent interactions with starch: A structural correlation study;Food Hydrocolloids;2024-03

2. Amylose content controls the V-type structural formation and in vitro digestibility of maize starch-resveratrol complexes and their effect on human gut microbiota;Carbohydrate Polymers;2024-03