Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients-Reference-Cited by-同舟云学术

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Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients

Published:2022-08 Issue: Volume:158 Page:111546
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Duijsens D.,Pälchen K.,De Coster A.,Verkempinck S.H.E.,Hendrickx M.E.,Grauwet T.

Funder

H2020 Marie Skłodowska-Curie Actions

Fonds Wetenschappelijk Onderzoek

KU Leuven

Horizon 2020

Horizon 2020 Framework Programme

Publisher

Elsevier BV

Subject

Food Science

Reference67 articles.

1. The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans;Aravindakshan;Foods,2021

2. Application and Opportunities of Pulses in Food System: A Review;Asif;Critical Reviews in Food Science and Nutrition,2013

3. The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants;Bajka;Food Hydrocolloids,2021

4. In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris);Barbana;Food and Function,2013

5. The role of cotyledon cell structure during in vitro digestion of starch in navy beans;Berg;Carbohydrate Polymers,2012

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1. Single versus multiple metabolite quantification of in vitro starch digestion: A comparison for the case of pulse cotyledon cells;Food Chemistry;2024-10

2. In vitro protein and starch digestibilities of multigrain sorghum-barley mixtures;Journal of Food Engineering;2024-10

3. The Role of Food Structure in the Biophysics of Digestion: The Remarkable Coevolution of the Casein Micelle;Food Biophysics;2024-08-28

4. Effect of fat concentration on protein digestibility of Chinese sausage;Food Research International;2024-02

5. Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties;Food Research International;2024-02

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