The impact of the soluble protein fraction and kernel hardness on wheat flour starch digestibility-Reference-Cited by-同舟云学术

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The impact of the soluble protein fraction and kernel hardness on wheat flour starch digestibility

Published:2023-04 Issue: Volume:406 Page:135047
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Jia,Warren Frederick J.

Funder

University of East Anglia

EIT Food iVZW

European Institute of Innovation and Technology

Horizon 2020

HORIZON EUROPE Framework Programme

Biotechnology and Biological Sciences Research Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Identification of four novel members of Kunitz-like α-amylase inhibitors family from Delonix regia with activity toward Coleopteran insects;Alves;Pesticide Biochemistry and Physiology,2009

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

3. Structural studies of starches with different water contents;Bogracheva;Biopolymers: Original Research on Biomolecules,2002

4. Whole grain cereals: Functional components and health benefits;Borneo;Food & Function,2012

5. Glycaemic index methodology;Brouns;Nutrition Research Reviews,2008

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3. A review of wheat chapatti: Quality attributes and shelf stability parameters;Food Chemistry Advances;2024-06

4. New Insight into the Effects of Endogenous Protein and Lipids on the Enzymatic Digestion of Starch in Sorghum Flour;Foods;2024-02-22

5. Regulating the physicochemical, structural characteristics and digestibility of potato starch by complexing with different phenolic acids;International Journal of Biological Macromolecules;2023-12

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