Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization-Reference-Cited by-同舟云学术

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Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization

Published:2021-03 Issue: Volume:112 Page:106315
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lee Dong-Jin,Kim Jun-Mo,Lim Seung-Taik

Funder

National Research Foundation of Korea (NRF) grant

MSIT

Korea University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference30 articles.

1. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009

2. Dietary fibre, glycaemic response, and diabetes;Brennan;Molecular Nutrition & Food Research,2005

3. Production of boiling‐stable granular resistant starch by partial acid hydrolysis and hydrothermal treatments of high‐amylose maize starch;Brumovsky;Cereal Chemistry,2001

4. Self-association and crystallization of amylose;Buléon;Australian Journal of Chemistry,2007

5. Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches;Cai;Carbohydrate Polymers,2010

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1. Unexpected dextrins in the spice Capsicum powder;Food Control;2025-01

2. Improvement in crystallization and digestion resistance of debranched amylopectin dextrins using sodium sulfate;Food Hydrocolloids;2024-10

3. A preparation of debranched waxy maize starch derivatives: Effect of drying temperatures on crystallization and digestibility;International Journal of Biological Macromolecules;2024-04

4. Resistant Dextrin Preexistence and Fate: Preparation, Physicochemical and Functional Properties, Physiological Activity, and Food Applications: A Review;Food Reviews International;2024-03-16

5. Characterization, health benefits, and food applications of enzymatic digestion- resistant dextrin: A review;International Journal of Biological Macromolecules;2023-12

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