The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology-Reference-Cited by-同舟云学术

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The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology

Published:2021-01 Issue: Volume:110 Page:106154
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Yanjun,Zuo Huiyu,Xu Fei,Zhu Kexue,Tan Lehe,Dong Wenjiang,Wu Gang

Funder

National Natural Science Foundation of China

Chinese Central Public-Interest Scientific Institution Basal Research Fund

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure;Ao;Journal of Agricultural and Food Chemistry,2007

2. Effects of pectin on molecular structural changes in starch during digestion;Bai;Food Hydrocolloids,2017

3. Effects of selected extrusion parameters on physicochemical properties and in vitro starch digestibility and β-glucan extractability of whole grain oats;Brahma;Journal of Cereal Science,2016

4. Physicochemical studies using amylose as an in vitro model for resistant starch;Cairns;Journal of Cereal Science,1995

5. Impact of extrusion parameters on the properties of rice products: A physicochemical and X-ray tomography study;Chanvrier;Food Structure,2015

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