Physicochemical properties and in vitro digestibility of legume starches-Reference-Cited by-同舟云学术

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Physicochemical properties and in vitro digestibility of legume starches

Published:2017-02 Issue: Volume:63 Page:249-255
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ma Mengting,Wang Yijing,Wang Meixia,Jane Jay-lin,Du Shuang-kui

Funder

Fundamental Research Funds for the Central Universities

Shaanxi Province Agriculture Research

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Resistant starch: Promise for improving human health;Birt;Advances in Nutrition,2013

2. Pasting and swelling properties of wheat flour and starch in relation to amylose content;Blazek;Carbohydrate Polymers,2008

3. The effect of heating on the thermodynamic characteristics of potato starch;Bogracheva;Carbohydrate Polymers,2006

4. Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars;Chung;International Journal of Biological Macromolecules,2012

5. In vitro starch digestibility, expected glycemic index and some physicochemical properties of starch and flour from common bean (Phaseolus vulgaris L.) varieties grown in Canada;Chung;Food Research International,2008

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3. Short‐term germinated legume flours as functional ingredients in food products;Journal of Food Science;2024-09-09

4. Characterization of Starch Fraction From Wet Protein Isolation Process in Pea (Pisum sativum L.);Legume Science;2024-08-07

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