Development of a Low Glycemic Maize Starch: Preparation and Characterization-Reference-Cited by-同舟云学术

Development of a Low Glycemic Maize Starch: Preparation and Characterization

Published:2006-03-22 Issue:4 Volume:7 Page:1162-1168
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Han Xian-Zhong¹,Ao Zihua¹,Janaswamy Srinivas¹,Jane Jay-Lin¹,Chandrasekaran Rengaswami¹,Hamaker Bruce R.¹

Affiliation:

1. Whistler Center for Carbohydrate Research and Department of Food Science, 745 Agriculture Mall Drive, Purdue University, West Lafayette, Indiana 47907-2009, and Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm050991e

Reference46 articles.

1. Amylopectin Starch Induces Nonreversible Insulin Resistance in Rats

2. Development of Insulin Resistance in the Rat is Dependent on the Rate of Glucose Absorption from the Diet

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