In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure-Reference-Cited by-同舟云学术

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In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure

Published:2021-11 Issue: Volume:120 Page:106909
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Aleixandre Andrea,Benavent-Gil Yaiza,Moreira R.,Rosell Cristina M.^ORCID

Funder

Ministerio de Ciencia e Innovación

European Regional Development Fund

Generalitat Valenciana Conselleria d' Educacio Investigacio Cultura i Esport

España Ministerio de Ciencia Innovación y Universidades

Generalitat Valenciana

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Effect of bread structure and in vitro oral processing methods in bolus disintegration and glycemic index;Aleixandre;Nutrients,2019

2. Official methods of analysis of the AOAC International;AOAC,2000

3. Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: A comparative study;Bajaj;Journal of Food Science & Technology,2018

4. Analysis of the retrogradation processes in potato starches blended with non-starchy polysaccharide hydrocolloids by LF NMR;Baranowska;Food Biophysics,2020

5. Porous starch materials via supercritical- and freeze-drying;Baudron;Gels (Basel, Switzerland),2019

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1. Investigation of the link between first-order kinetic models of the in vitro digestion of native starches and the accompanying changes in their crystallinity and structure;Carbohydrate Polymers;2024-11

2. Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type;Food Chemistry;2024-11

3. Comparison and inhibition mechanism study on the in vitro digestibility of rice starch complex with soy β-conglycinin and soy glycinin;Food Hydrocolloids;2024-09

4. Layered complexity, reorganisational ability and self-healing mechanisms of heteropolysaccharide solutions;Scientific Reports;2024-06-17

5. Starch Gel Electrolyte and its Interaction with Trivalent Aluminum for Aqueous Aluminum‐Ion Batteries: Enhanced Low Temperature Electrochemical Performance;Small;2024-05-15

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