In vitro digestibility of octenyl succinic anhydride-starch from the fruit of three Colombian Musa-Reference-Cited by-同舟云学术

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In vitro digestibility of octenyl succinic anhydride-starch from the fruit of three Colombian Musa

Published:2020-04 Issue: Volume:101 Page:105566
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Quintero-Castaño Victor D.,Castellanos-Galeano Francisco J.,Álvarez-Barreto Cristina I.,Bello-Pérez Luis A.,Alvarez-Ramirez J.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. In vitro and in vivo digestion of octenyl succinic starch;Ai;Carbohydrate Polymers,2013

2. Addition of acid-treated unripe plantain flour modified the starch digestibility, indigestible carbohydrate content and antioxidant capacity of semolina spaghetti;Almanza-Benitez;LWT-Food Science and Technology,2015

3. Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch;Aparicio-Saguilán;Journal of Food Composition and Analysis,2007

4. Resistant starch‐rich powders prepared by autoclaving of native and lintnerized banana starch: Partial characterization;Aparicio‐Saguilán;Starch Staerke,2005

5. Preparation and characterization of octenylsuccinylated plantain starch;Bello-Flores;International Journal of Biological Macromolecules,2014

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1. The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: a review;Food Hydrocolloids;2024-09

2. Differential impacts of porous starch versus its octenyl succinic anhydride-modified counterpart on naringin encapsulation, solubilization, and in vitro release;International Journal of Biological Macromolecules;2024-07

3. Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening;Carbohydrate Polymer Technologies and Applications;2024-06

4. Starch Nanomaterials for Adsorption and Encapsulation;Starch Nanomaterials and Food Applications;2024

5. Mechanism underlying joint loading and controlled release of β-carotene and curcumin by octenylsuccinated Gastrodia elata starch aggregates;Food Research International;2023-10

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