The role of thermostable proteinaceous α-amylase inhibitors in slowing starch digestion in pasta-Reference-Cited by-同舟云学术

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The role of thermostable proteinaceous α-amylase inhibitors in slowing starch digestion in pasta

Published:2019-05 Issue: Volume:90 Page:241-247
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zou Wei,Schulz Benjamin L.,Tan Xinle^ORCID,Sissons Mike,Warren Frederick J.,Gidley Michael J.,Gilbert Robert G.

Funder

Australian Research Council

National Science Foundation of China

National Health and Medical Research Council Career Development Fellowship

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Analysis of congenital disorder of glycosylation-Id in a yeast model system shows diverse site-specific under-glycosylation of glycoproteins;Bailey;Journal of Proteome Research,2012

2. Deglycosylation systematically improves N-glycoprotein identification in liquid chromatography–tandem mass spectrometry proteomics for analysis of cell wall stress responses in Saccharomyces cerevisiae lacking Alg3p;Bailey;Journal of Chromatography B,2013

3. Effects of pectin on molecular structural changes in starch during digestion;Bai;Food Hydrocolloids,2017

4. Intact cellular structure in cereal endosperm limits starch digestion in vitro;Bhattarai;Food Hydrocolloids,2018

5. The impact of the protein network on the pasting and cooking properties of dry pasta products;Bruneel;Food Chemistry,2010

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