The cooperation of maize starch and ferulic acid under different treatments and its effect on postprandial blood glucose level-Reference-Cited by-同舟云学术

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The cooperation of maize starch and ferulic acid under different treatments and its effect on postprandial blood glucose level

Published:2024-12 Issue: Volume:157 Page:110361
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zheng Yuxue,Chen Siyu^ORCID,Hu Yanyu,Ye Xingqian,Wang Shaoyun,Tian Jinhu

Publisher

Elsevier BV

Reference22 articles.

1. Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose;Amoako;Food Chemistry,2019

2. Polyphenolic inhibition of enterocytic starch digestion enzymes and glucose transporters for managing type 2 diabetes may be reduced in food systems;Ayua;Heliyon,2021

3. Starch digestion by gut bacteria: Crowdsourcing for carbs;Cerqueira;Trends in Microbiology,2020

4. Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid;Chi;Food Hydrocolloids,2019

5. Formation, structure and properties of the starch-polyphenol inclusion complex: A review;Deng;Trends in Food Science & Technology,2021

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