High-amylose wheat tortillas with reduced in vitro digestion and enhanced resistant starch content
Author:
Funder
Australian Research Council
University of Queensland
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference45 articles.
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2. Interactions among macronutrients in wheat flour determine their enzymic susceptibility;Bhattarai;Food Hydrocolloids,2016
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4. High amylose wheat starch structures display unique fermentability characteristics, microbial community shifts and enzyme degradation profiles;Bui;Food & Function,2020
5. Wheat-based food form has a greater effect than amylose content on fermentation outcomes and microbial community shifts in an in vitro fermentation model;Bui;Food Hydrocolloids,2021
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1. Effects of heat–moisture treatment on structural characteristics and in vitro digestibility of A- and B-type wheat starch;International Journal of Biological Macromolecules;2024-01
2. Impact of red kidney bean protein on starch digestion and exploring its underlying mechanism;International Journal of Biological Macromolecules;2023-12
3. Interaction between starch and dietary compounds: New findings and perspectives to produce functional foods;Food Research International;2023-10
4. High amylose wheat foods: A new opportunity to improve human health;Trends in Food Science & Technology;2023-05
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