Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid-Reference-Cited by-同舟云学术

Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid

Author:

Chi Chengdeng^ORCID,Li Xiaoxi,Zhang Yiping,Chen Ling,Xie Fengwei^ORCID,Li Lin,Bai Guanghui

Funder

National Key Research and Development Program of China

NSFC

Key Project of Guangzhou Science and Technology Program

YangFan Innovative and Entrepreneurial Research Team Project

Science and Technology Program of Guangzhou

Innovative Projects for Universities in Guangdong Province

R&D Projects of Guangdong Province

Central Universities

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference33 articles.

4. The glycemic index as a measure of health and nutritional quality: An Australian perspective;Brand-Miller;Cereal Foods World,2007

5. The glycemic index and cardiovascular disease risk;Brand-Miller;Current Atherosclerosis Reports,2007

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