Effect and mechanism of glycerol monostearate dimer (GMS‐D) and baking‐treatment on the structure, in vitro digestion of gelatinized potato starch‐GMS‐D
Author:
Affiliation:
1. College of Food Science and Technology Zhejiang University of Technology Hangzhou China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16244
Reference46 articles.
1. Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)
2. Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux
3. Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)
4. Resistant starches: A smart alternative for the development of functional bread and other starch-based foods
5. Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation
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