Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches-Reference-Cited by-同舟云学术

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Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches

Published:2020-11 Issue: Volume:163 Page:1333-1343
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Villas-Boas Flávia,Facchinatto William Marcondes,Colnago Luiz Alberto,Volanti Diogo Paschoalini,Franco Celia Maria Landi

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference53 articles.

1. Classification and measurement of nutritionally important starch fractions;Englyst;Eur. J. Clin. Nutr.,1992

2. Enzymatic modification of corn starch with 4-α-glucanotransferase results in increasing slow digestible and resistant starch;Jiang;Int. J. Biol. Macromol.,2014

3. Preparation and physical characteristics of slowly digesting modified food starches;Han;Carbohydr. Polym.,2007

4. Slowly digestible starch: concept, mechanism, and proposed extended glycemic index;Zhang;Crit. Rev. Food Sci. Nutr.,2009

5. Resistant starch as prebiotic: a review;Fuentes-Zaragoza;Starch/Staerke,2011

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