Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content-Reference-Cited by-同舟云学术

Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content

Published:2023-03 Issue: Volume:405 Page:134938
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Gexiao^ORCID,Ni Peiji^ORCID,Lam Edmond^ORCID,Hrapovic Sabahudin,Bing Dengjin,Yu Bianyun,Ai Yongfeng

Funder

PerkinElmer

National Research Council Canada

University of Saskatchewan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Gelatinization and rheological properties of starch;Ai;Starch-Stärke,2015

2. Macronutrients in corn and human nutrition;Ai;Comprehensive Reviews in Food Science and Food Safety,2016

3. The importance of starch biosynthesis in the wrinkled seed shape character of peas studied by Mendel;Bhattacharyya;Plant Molecular Biology,1993

4. The wrinkled-seed character of pea described by Mendel is caused by a transposon-like insertion in a gene encoding starch-branching enzyme;Bhattacharyya;Cell,1990

5. Canadian Grain Commission. (2021). Retrieved from: https://www.grainscanada.gc.ca/en/grain-quality/official-grain-grading-guide/16-peas/classes-types-varieties.html Accessed September 06 2022.

Cited by 3 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. Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches;Carbohydrate Polymers;2024-01

2. Insights into the relation between multi-scale structure and in-vitro digestibility of type 3 resistant starches prepared from wrinkled pea starches;Food Hydrocolloids;2023-11

3. Effect of Freeze–Thaw Cycles on Physicochemical and Functional Properties of Ginger Starch;Processes;2023-06-15