Fermentation characteristics of resistant starch from maize prepared by the enzymatic method in vitro-Reference-Cited by-同舟云学术

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Fermentation characteristics of resistant starch from maize prepared by the enzymatic method in vitro

Published:2012-12 Issue:5 Volume:51 Page:1185-1188
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Huanxin,Xu Xueming,Jin Zhengyu

Funder

National Natural Science Foundation

Jiangsu Animal Husbandry and Veterinary College

Jiangsu Provincial Qing Lan Project

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference24 articles.

1. Measurement of Fermentation Products and Substrate Disappearance During Incubation of Dietary Fibre Sources with Human Faecal Flora

2. The control and consequences of bacterial fermentation in the human colon

3. The link between dietary fibre and human health

4. Change in Food Choices Following a Glycemic Load Intervention in Adults with Type 2 Diabetes

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1. The interaction between maize resistant starch III and Bifidobacterium adolescentis during in vitro fermentation;Food Chemistry;2025-01

2. Structure properties of Canna edulis RS3 (double enzyme hydrolysis) and RS4 (OS-starch and cross-linked starch): Influence on fermentation products and human gut microbiota;International Journal of Biological Macromolecules;2024-04

3. Processing of semolina, a wonder resource for resistant starch production: In vitro digestibility and biochemical evaluation;International Journal of Biological Macromolecules;2022-12

4. Optimization of Corn Resistant Starch Preparation by Dual Enzymatic Modification Using Response Surface Methodology and Its Physicochemical Characterization;Foods;2022-07-26

5. Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt;International Journal of Biological Macromolecules;2022-04

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