Pullulanase-assisted bamboo leaf flavonoids optimize the instant properties, in vitro digestibility, and underlying mechanism in yam flour-Reference-Cited by-同舟云学术

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Pullulanase-assisted bamboo leaf flavonoids optimize the instant properties, in vitro digestibility, and underlying mechanism in yam flour

Published:2024-12 Issue: Volume:460 Page:140467
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Zhenjiang,Li Ye,Xu Minghao,Ji Shengyang,Zhao Xi,Zhu Cuiling,Shen Jianfu,Yang Xuan,Lu Baiyi

Publisher

Elsevier BV

Reference37 articles.

1. Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods;Butterworth;Trends in Food Science & Technology,2022

2. Post-processing feasibility of composite-layer 3D printed beef;Dick;Meat Science,2019

3. Classification and measurement of nutritionally important starch fractions;Englyst;European Journal of Clinical Nutrition,1992

4. Effects of oligomeric procyanidins from lotus seedpod on the retrogradation properties of rice starch;Feng;Frontiers in Nutrition,2021

5. In vitro digestibility of ultrasound-treated corn starch: In vitro digestibility of ultrasound-treated corn starch;Flores-Silva;Starch - Stärke,2017

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