Modeling of glucose release from native and modified wheat starch gels during in vitro gastrointestinal digestion using artificial intelligence methods-Reference-Cited by-同舟云学术

Modeling of glucose release from native and modified wheat starch gels during in vitro gastrointestinal digestion using artificial intelligence methods

Published:2017-04 Issue: Volume:97 Page:752-760
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Yousefi A.R.,Razavi Seyed M.A.

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference50 articles.

1. In vitro gastrointestinal digestibility of native, hydroxypropylated and cross-linked wheat starches;Yousefi;Food Funct.,2015

2. Starch digestibility in food matrix: a review;Singh;Trends Food Sci. Technol.,2010

3. In vitro digestibility of starch in cooked potatoes as affected by guar gum: microstructural and rheological characteristics;Bordoloi;Food Chem.,2012

4. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—a review;Singh;Food Hydrocoll.,2007

5. Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration;Yousefi;Starch-Stärke,2015

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