Preparation of an In Vitro Low-Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms-Reference-Cited by-同舟云学术

Preparation of an In Vitro Low-Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms

Published:2018-09-09 Issue:1-2 Volume:71 Page:1800159
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Xiao Jianhui¹²,Niu Liya²,Wu Leiyan²,Li Dongming²,He Haohua¹

Affiliation:

1. Key Laboratory of Crop Physiology, Ecology and Genetic Breeding; Jiangxi Agricultural University; Ministry of Education; 1101 Zhimin Road Nanchang China

2. School of Food Science and Engineering; Jiangxi Agricultural University; 1101 Zhimin Road Nanchang China

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Postdoctoral Project of Jiangxi Province

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201800159/fullpdf

Reference36 articles.

1. Starch Retrogradation: A Comprehensive Review

2. Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates

3. High glycemic index and glycemic load are associated with moderately increased cancer risk

4. Randomized Controlled Trial Investigating the Effects of a Low–Glycemic Index Diet on Pregnancy Outcomes in Women at High Risk of Gestational Diabetes Mellitus: The GI Baby 3 Study

5. Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour

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