Effects of reaction condition on glycosidic linkage structure, physical–chemical properties and in vitro digestibility of pyrodextrins prepared from native waxy maize starch-Reference-Cited by-全球学者库

Effects of reaction condition on glycosidic linkage structure, physical–chemical properties and in vitro digestibility of pyrodextrins prepared from native waxy maize starch

Published:2020-08 Issue: Volume:320 Page:126491
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Jiaping^ORCID,Xiao Jingjing,Wang Zhenya,Cheng Hui,Zhang Ying,Lin Binbin,Qin Liqiang,Bai Yanjie

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Postdoctoral Science Foundation

Ningbo University of Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

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2. Structural changes from native waxy maize starch granules to cold-water-soluble pyrodextrin during thermal treatment;Bai;Journal of Agricultural and Food Chemistry,2014

3. Chemical structures in pyrodextrin determined by nuclear magnetic resonance spectroscopy;Bai;Carbohydrate Polymers,2016

4. Pyrolytic cleaved products of starch-dextrins: Prospects and perspective;Bhatt,2000

5. Hypoglycemic effects of pyrodextrins with different molecular weights and digestibilities in mice with diet-Induced obesity;Cao;Journal of Agricultural and Food Chemistry,2018

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