Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide-Reference-Cited by-同舟云学术

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Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide

Published:2021-10-02 Issue:6 Volume:20 Page:5965-5991
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Korompokis Konstantinos¹²^ORCID,Verbeke Kristin³²^ORCID,Delcour Jan A.¹²^ORCID

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry KU Leuven Leuven Belgium

2. Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium

3. Translational Research Center in Gastrointestinal Disorders (TARGID) KU Leuven Leuven Belgium

Funder

Fonds Wetenschappelijk Onderzoek

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12847

Reference233 articles.

1. Effects of Amylose/Amylopectin Ratio and Baking Conditions on Resistant Starch Formation and Glycaemic Indices

2. Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice

3. Starch with a Slow Digestion Property Produced by Altering Its Chain Length, Branch Density, and Crystalline Structure

4. A review on the use of cyclodextrins in foods

5. Glycemic index in chronic disease: a review

Cited by 28 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessing the glycemic impact of starch by in vitro methods;Food Bioscience;2024-08

2. The importance of starch chain-length distribution for in vitro digestion of ungelatinized and retrograded foxtail millet starch;Food Research International;2024-08

3. V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibility;International Journal of Biological Macromolecules;2024-05

4. Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre;LWT;2024-04

5. Understanding synchronous regulating effects of starch-protein interactions on starch digestion and retrogradation under thermal shear processing;Carbohydrate Polymers;2024-04

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