Morphology, structure and in vitro digestibility of starches isolated from Ipomoea batatas (L.) Lam. by alkali and ethanol methods-Reference-Cited by-同舟云学术

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Morphology, structure and in vitro digestibility of starches isolated from Ipomoea batatas (L.) Lam. by alkali and ethanol methods

Published:2019-03 Issue: Volume:125 Page:1147-1155
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Jiang Qianqian,Liang Shaoyu,Zeng Yongchang,Lin Wang,Ding Feng,Li Zhongqiu,Cao Meiqun,Li Yinghong,Ma Min,Wu Zhengzhi

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Science and Technology Project of Guangdong

Science and Technology Project of Shenzhen

Shenzhen Healthcare Research Project

Sanming Project of Medicine in Shenzhen

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference47 articles.

1. Convolvulaceae;Fang,1995

2. Evaluation of the effects of sweet potato (Ipomoea batatas (L.) Lam) in broiler diets;Pandi;J. Anim. Physiol. Anim. Nutr.,2018

3. A comparative metabolomics study of flavonoids in sweet potato with different flesh colors (Ipomoea batatas (L.) Lam);Wang;Food Chem.,2018

4. Resistant starch as functional ingredient: a review;Fuentes-Zaragoza;Food Res. Int.,2010

5. In vitro fermentation of various food fiber fractions;Casterline;J. Agric. Food Chem.,1997

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