Comparison of structural and in vitro digestive properties of autoclave-microwave treated maize starch under different retrogradation temperature conditions-Reference-Cited by-同舟云学术

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Comparison of structural and in vitro digestive properties of autoclave-microwave treated maize starch under different retrogradation temperature conditions

Published:2024-06 Issue: Volume:271 Page:132410
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Jiang Jiani,Han Wenfang,Zhao Siming,Liu Qiongxiang,Lin Qinlu,Xiao Huaxi,Fu Xiangjin,Li Jiangtao,Ren Kangzi,Lu Huanghua

Publisher

Elsevier BV

Reference42 articles.

1. Natural starch in biomedical and food industry: perception and overview;Chakraborty;Curr. Drug Discov. Technol.,2019

2. Interaction mechanisms of edible film ingredients and their effects on food quality;Li;Current Research in Food Science,2024

3. Recent developments in resistant starch as a functional food;Bede;Starch - Stärke,2021

4. A critical review on anti-diabetic and anti-obesity effects of dietary resistant starch;Meenu;Crit. Rev. Food Sci. Nutr.,2019

5. Modulation of the gut microbiota by resistant starch as a treatment of chronic kidney diseases: evidence of efficacy and mechanistic insights;Snelson;Adv. Nutr.,2019

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