Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch-Reference-Cited by-同舟云学术

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Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch

Published:2023-07 Issue: Volume:140 Page:108615
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kang Ji,Huang-Fu Zhi-Yan,Tian Xiaona,Cheng Liting,Zhang Jixiang,Liu Yan,Liu Yanfang,Wang Shujun,Hu Xinzhong^ORCID,Zou Liang,Guo Qingbin^ORCID

Funder

Tianjin University of Science and Technology

State Key Laboratory of Food Nutrition and Safety

Tianjin Science and Technology Program

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference74 articles.

1. Inactivated enzymes as probes of the structure of arabinoxylans as observed by atomic force microscopy;Adams;Carbohydrate Research,2004

2. Thermal and dynamic rheological properties of wheat flour fractions;Addo;Food Research International,2001

3. Carbohydrate-aromatic interactions;Asensio;Accounts of Chemical Research,2013

4. Pasting, paste, and gel properties of starch-hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011

5. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

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2. Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan;International Journal of Biological Macromolecules;2024-09

3. Inhibitory mechanism of arabinoxylan and β-glucan from hull-less barley on α-amylase activity: A comparison study;Food Hydrocolloids;2024-08

4. Understanding the influence of β-glucan-based superabsorbent hydrogel on the digestibility of wheat starch: Gelatinization, rheological and structural properties;Food Bioscience;2024-08

5. The role of arabinoxylan purified from wheat bran in bread and biscuits: Impacts on digestibility and colonic fermentability in vitro;LWT;2024-07

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