In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology-Reference-Cited by-同舟云学术

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In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology

Published:2019-01 Issue: Volume:121 Page:1109-1117
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Yutong,Zhang Yanjun,Li Bo,Wang Xuefei,Xu Fei,Zhu Kexue,Tan Lehe,Dong Wenjiang,Chu Zhong,Li Shize

Funder

National Natural Science Foundation of China

Natural Science Foundation of Hainan Province

Chinese Central Public-Interest Scientific Institution Basal Research Fund

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference33 articles.

1. Characterizations of high purity starches isolated from five different jackfruit cultivars;Zhang;Food Hydrocoll.,2016

2. Functional properties and utilization of Artocarpus heterophyllus Lam seed starch from new species in China;Zhang;Int. J. Biol. Macromol.,2018

3. Jackfruit and its many functional components as related to human health: a review;Swami;Compr. Rev. Food Sci. Food Saf.,2012

4. Supramolecular structure of jackfruit seed starch and its relationship with digestibility and physicochemical properties;Chen;Carbohydr. Polym.,2016

5. Structural characterization of starches from Chinese jackfruit seeds (Artocarpus heterophyllus Lam);Zhang;Food Hydrocoll.,2018

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