Exploring the underlying mechanisms on starch restricted swelling-induced reduction in digestion rate of buckwheat noodles

Author:

Du Jin,Tao Hongxun,Qi Yajing,Hassane Hamadou Alkassoumi,Xu Jinlong,An Di,Liu Meng,Xu Bin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Italian buckwheat (Fagopyrum esculentum) starch: Physico-chemical and functional characterization and in vitro digestibility;Acquistucci;Food/Nahrung,1997

2. Approved methods of the AACC. Method 66–50;American Association of Cereal Chemists,2000

3. Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch;An;Food Chemistry,2021

4. Structural changes of starch during cooking of durum wheat pasta;Cunin;LWT-Food Science and Technology,1995

5. Mechanisms of starch digestion by α-amylase—Structural basis for kinetic properties;Dhital;Critical Reviews in Food Science and Nutrition,2017

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