In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content-Reference-Cited by-同舟云学术

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In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content

Published:2020-01 Issue: Volume:304 Page:125434
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lopez-Silva Madai,Bello-Perez Luis A.,Castillo-Rodriguez Victor M.,Agama-Acevedo Edith,Alvarez-Ramirez Jose

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference17 articles.

1. A multiscale kinetics model for the analysis of starch amylolysis;Bello-Perez;International Journal of Biological Macromolecules,2019

2. Macromolecular features of starches determined by aqueous high-performance size exclusion chromatography;Bello-Perez;Journal of Cereal Science,1998

3. Preparation and physical characteristics of slowly digesting modified food starches;Han;Carbohydrate Polymers,2007

4. Effects of amylopectin branch chain length and amylose content on the gelatinization and pastig properties of starch;Jane;Cereal Chemistry,1999

5. Slowly digestible starch–its structure and health implications: A review;Lehmann;Trends in Food Science & Technology,2007

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4. Differential impacts of porous starch versus its octenyl succinic anhydride-modified counterpart on naringin encapsulation, solubilization, and in vitro release;International Journal of Biological Macromolecules;2024-07

5. Understanding regulating effects of protein–anionic octenyl succinic anhydride‐modified starch interactions on the structural, rheological, digestibility and release properties of starch;Journal of the Science of Food and Agriculture;2024-06-25

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