Intact, Kibbled, and Cut Wheat Grains: Physico‐Chemical, Microstructural Characteristics and Gastro‐Small Intestinal Digestion In vitro-Reference-Cited by-同舟云学术

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Intact, Kibbled, and Cut Wheat Grains: Physico‐Chemical, Microstructural Characteristics and Gastro‐Small Intestinal Digestion In vitro

Published:2021-05-05 Issue:7-8 Volume:73 Page:2000267
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Abhilasha Abhilasha¹²^ORCID,Kaur Lovedeep¹²,Monro John¹³,Hardacre Allan²,Singh Jaspreet¹²^ORCID

Affiliation:

1. Riddet Institute Massey University Palmerston North 4442 New Zealand

2. School of Food and Advanced Technology Massey University Palmerston North 4442 New Zealand

3. The New Zealand Institute for Plant and Food Research Limited Palmerston North 4442 New Zealand

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000267

Reference32 articles.

1. How does wheat grain, bran and aleurone structure impact their nutritional and technological properties?

2. Low glycemic index ingredients and modified starches in wheat based food processing: A review

3. Lifestyle and Food Habits Impact on Chronic Diseases: Roles of PPARs

4. Relevance of the Glycemic Index and Glycemic Load for Body Weight, Diabetes, and Cardiovascular Disease

5. The association between glycemic index, glycemic load, and metabolic syndrome: a systematic review and dose–response meta-analysis of observational studies

Cited by 2 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. Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties;Food Chemistry;2022-11

2. Contribution of the proximal and distal gastric phases to the breakdown of cooked starch-rich solid foods during static in vitro gastric digestion;Food Research International;2022-07

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