The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches-Reference-Cited by-同舟云学术

The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches

Published:2023-05 Issue: Volume:139 Page:108491
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liang Wenxin^ORCID,Ding Li^ORCID,Guo Ke,Liu Yang,Wen Xiaoxia,Kirkensgaard Jacob Judas Kain^ORCID,Khakimov Bekzod^ORCID,Enemark-Rasmussen Kasper^ORCID,Henrik Hebelstrup Kim,Herburger Klaus^ORCID,Liu Xingxun,Persson Staffan^ORCID,Blennow Andreas,Zhong Yuyue^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

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2. Barley for food: Characteristics, improvement, and renewed interest;Baik;Journal of Cereal Science,2008

3. Understanding starch structure;Bertoft;Recent Progress,2017

4. Human α‐amylase and starch digestion: An interesting marriage;Butterworth;Starch‐Stärke,2011

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