Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

Published:2022-11-30 Issue:1-2 Volume:75 Page:2200189
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Santamaria Maria¹,Montes Leticia²,Garzon Raquel¹,Moreira Ramón²,Rosell Cristina M.¹³^ORCID

Affiliation:

1. Institute of Agrochemistry and Food Technology (IATA‐CSIC) C/Agustin Escardino, 7 Paterna Valencia 46980 Spain

2. Department of Chemical Engineering Universidade de Santiago de Compostela rúa Lope Gómez de Marzoa, Santiago de Compostela Paterna E‐15782 Spain

3. Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg R3T 2N2 Canada

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202200189

Reference25 articles.

1. Determining the glycaemic responses of foods: conventional and emerging approaches

2. Challenges in Quantifying Digestion

3. INFOGEST static in vitro simulation of gastrointestinal food digestion

4. Unraveling the impact of viscosity and starch type on the in vitro starch digestibility of different gels

5. Can dynamicin vitrodigestion systems mimic the physiological reality?

Cited by 4 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. Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa (Pachyrhizus ahipa), Oca (Oxalis tuberosa), and Arracacha (Arracacia xanthorrhiza);Starch - Stärke;2024-08-28

2. Effects of endogenous anthocyanins from purple corn on the quality, physicochemical properties and antioxidant capacity of bread;Journal of Food Measurement and Characterization;2024-05-03

3. Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties;Foods;2023-12-30

4. Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis;Food Hydrocolloids;2023-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3