Antioxidant activity and in vitro digestibility of dialdehyde starches as influenced by their physical and structural properties-Reference-Cited by-同舟云学术

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Antioxidant activity and in vitro digestibility of dialdehyde starches as influenced by their physical and structural properties

Published:2014-04 Issue: Volume:149 Page:296-301
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Liming,Zhang Shuang,Dong Feng,Cai Wentian,Shan Jing,Zhang Xiaobian,Man Shuli

Funder

Applied Foundation & Leading Technology Research Program of Tianjin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Freeradical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies;Amarowicz;Food Chemistry,2004

2. Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch;Chung;Journal of Cereal Science,2006

3. In vitro starch digestibility and estimated glycemic index of chemically modified corn starches;Chung;Food Research International,2008

4. Removal of Zn (II) ions by dialdehyde 8-aminoquinoline starch from aqueous solution;Ding;Carbohydrate Polymers,2011

5. Rapidly available glucose in foods: an in vitro measurement that reflects the glycemic response;Englyst;American Journal of Clinical Nutrition,1999

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