Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice-Reference-Cited by-同舟云学术

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Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice

Published:2022-08 Issue: Volume:215 Page:192-202
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Yi Xueer,Li Enpeng,Yu Shiyao,Zhang Xiaowei,Yang Chuantian,Shao Shuaibo,Gilbert Robert G.,Li Cheng

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference52 articles.

1. Low glycemic index rice—a desired trait in starchy staples;Jukanti;Trends Food Sci. Technol.,2020

2. White rice intake and incident diabetes: a study of 132,373 participants in 21 countries;Bhavadharini;Diabetes Care,2020

3. White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review;Hu;BMJ,2012

4. Classification and measurement of nutritionally important starch fractions;Englyst;Eur. J. Clin. Nutr.,1992

5. Slowly digestible starch - its structure and health implications: a review;Lehmann;Trends Food Sci. Technol.,2007

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