Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch-Reference-Cited by-同舟云学术

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Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch

Published:2015-05 Issue: Volume:174 Page:31-36
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hu Xiao-Pei,Huang Ting-Ting,Mei Ji-Qiang,Jin Zheng-Yu,Xu Xue-Ming,Chen Han-Qing

Funder

National High Technology Research and Development Program of China

Key Program of National Natural Science Foundation of China

Key Program of the National Technology R&D Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Starch in rubbery and glassy states by FTIR spectroscopy;Carpon;Carbohydrate Polymers,2007

2. Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistent starch levels in native and gelatinized corn, pea and lentil starches;Chung;Carbohydrate Polymers,2009

3. Digestion and physiological properties of resistent starch in the human large bowel;Cummings;British Journal of Nutrition,1996

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

5. Development of a low glycemic maize starch: Preparation and characterization;Han;Biomacromolecules,2006

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