Interaction between starch and dietary compounds: New findings and perspectives to produce functional foods-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Interaction between starch and dietary compounds: New findings and perspectives to produce functional foods

Published:2023-10 Issue: Volume:172 Page:113182
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bello-Perez Luis A.,Flores-Silva Pamela C.

Funder

CONACYT

Instituto Politécnico Nacional Secretaría de Investigación y Posgrado

Instituto Politecnico Nacional Comision de Operacion y Fomento de Actividades Academicas

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Aguilera, J. M. (2019). The food matrix: implications in processing, nutrition and health. In Critical Reviews in Food Science and Nutrition (Vol. 59, Issue 22, pp. 3612–3629). Taylor and Francis Inc. https://doi.org/10.1080/10408398.2018.1502743.

2. Production and characterization of starch nanoparticles by mild alkali hydrolysis and ultra-sonication process;Ahmad;Scientific Reports,2020

3. Resistant Starch;Asp;Trends in Food Science & Technology,1992

4. Nano-starch for food applications obtained by hydrolysis and ultrasonication methods;Bajer;Food Chemistry,2023

5. Bello-Pérez, L. A., Flores-Silva, P. C., Sifuentes-Nieves, I., & Agama-Acevedo, E. (2021). Controlling starch digestibility and glycaemic response in maize-based foods. In Journal of Cereal Science (Vol. 99). Academic Press. https://doi.org/10.1016/j.jcs.2021.103222.

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancing bioactive compounds in plant-based foods: Influencing factors and technological advances;Food Chemistry;2024-12

2. Physicochemical and digestible properties of corn starch/gelatin complexes: Effect of pH, type of gelatin, and gelatin/starch ratio;Food Hydrocolloids;2024-11

3. Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber;Food Bioscience;2024-10

4. The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: a review;Food Hydrocolloids;2024-09

5. Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices;Food Chemistry: X;2024-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3