Digestibility of common native starches with reference to starch granule size, shape and surface features towards guidelines for starch‐containing food products-Reference-Cited by-同舟云学术

Digestibility of common native starches with reference to starch granule size, shape and surface features towards guidelines for starch‐containing food products

Published:2019-02-10 Issue:6 Volume:54 Page:2132-2140
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Corgneau Magda¹,Gaiani Claire¹^ORCID,Petit Jeremy¹,Nikolova Yoana¹,Banon Sylvie¹,Ritié‐Pertusa Léa²,Le Doan Thanh Lam²,Scher Joël¹

Affiliation:

1. Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France

2. Labo3A 67130 Lutzelhouse France

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14120

Reference55 articles.

1. Prediction of starch hydrolysis in native starches studied in vitro

2. In vitro starch digestibility changes during storage of maize flour tortillas

3. Developments in potato starches

4. Resistant starch and “the butyrate revolution”

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