Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degree-Reference-Cited by-同舟云学术

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Structural and in vitro starch digestion properties of potato parenchyma cells: Effects of gelatinization degree

Published:2021-04 Issue: Volume:113 Page:106464
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ding Li,Xie Zhuqing,Fu Xiong,Wang Zhigang,Huang Qiang,Zhang Bin

Funder

Fundamental Research Funds for the Central Universities

Pearl River S and T Nova Program of Guangzhou

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Barclay, A. W., Petocz, P., McMillan-Price, J., Flood, V. M., Prvan, T., Mitchell, P., et al Glycemic index, glycemic load, and chronic disease risk—a meta-analysis of observational studies. American Journal of Clinical Nutrition, 87(3), 627-637.

2. Digestion of isolated legume cells in a stomach-duodenum model: Three mechanisms limit starch and protein hydrolysis;Bhattarai;Food Function,2017

3. Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition;Cooke;Carbohydrate Research,1992

4. Intactness of cell wall structure controls the in vitro digestion of starch in legumes;Dhital;Food Function,2016

5. Controlled gelatinization of potato parenchyma cells under excess water condition: Structural and in vitro digestion properties of starch;Ding;Food Function,2019

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