Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch-Reference-Cited by-同舟云学术

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Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch

Published:2021-07-28 Issue: Volume: Page:2100141
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Zhang Zhongwei¹²,Bao Jinsong¹²^ORCID

Affiliation:

1. Yazhou Bay Science and Technology City Hainan Institute of Zhejiang University Yazhou Districut Sanya Hainan 572025 China

2. Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100141

Reference143 articles.

1. The preparation, formation, fermentability, and applications of resistant starch

2. Obesity and loss of disease-free years owing to major non-communicable diseases: a multicohort study

3. Advances in dietary fibre characterisation. 1. Definition of dietary fibre, physiological relevance, health benefits and analytical aspects

4. Health effects of resistant starch

Cited by 19 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. Preparation of debranched starch with high thermal stability and crystallinity using a novel thermal cycling treatment;Carbohydrate Polymers;2024-12

2. Improving functional and nutritional profiles of barley flours with diverse starch types through pearling;Food Chemistry;2024-12

3. Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review;Food Chemistry: X;2024-10

4. Modified huauzontle (Chenopodium nuttalliae Saff.) protein-octenyl succinic anhydride corn starch soluble complexes: structural features and in vitro protein and starch digestibility;Journal of Food Measurement and Characterization;2024-09-13

5. Recent advances in the application of starch derivatives in baked foods: Effects on quality and functionality;Trends in Food Science & Technology;2024-09

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