In Vitro Digestibility and Predicted Glycemic Index of Chemically Modified Rice Starch by One‐Step Reactive Extrusion-Reference-Cited by-同舟云学术

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In Vitro Digestibility and Predicted Glycemic Index of Chemically Modified Rice Starch by One‐Step Reactive Extrusion

Published:2019-11-28 Issue:1-2 Volume:72 Page:1900012
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Cai Canxin¹²,Tian Yaoqi¹²^ORCID,Yu Zhiwei³,Sun Chunrui⁴,Jin Zhengyu¹²^ORCID

Affiliation:

1. The State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi 214122 China

2. School of Food Science and TechnologyJiangnan University Wuxi 214122 China

3. Department of PediatricsWuxi Children's Hospital Wuxi 214023 China

4. Zhucheng Xingmao Corn Developing Co., Ltd Weifang 262200 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900012

Reference45 articles.

1. Prevention and management of type 2 diabetes: dietary components and nutritional strategies

2. The concept of low glycemic index and glycemic load foods as panacea for type 2 diabetes mellitus; prospects, challenges and solutions

3. Starch digestibility in food matrix: a review

4. Resistant starch as functional ingredient: A review

5. Resistant Starch: Promise for Improving Human Health

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1. Progress in understanding resistant-starch formation in hydroxypropyl starch: A minireview;Food Hydrocolloids;2024-04

2. Chemical modification of starch;Starch in Food;2024

3. Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process;Food Chemistry: X;2023-10

4. Mechanistic insights into the supramolecular structure and physicochemical properties of twin-screw extruded high amylose corn starch with different amylose content by improved electron beam irradiation;Innovative Food Science & Emerging Technologies;2023-07

5. Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture;International Journal of Biological Macromolecules;2023-07

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