Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food-Reference-Cited by-同舟云学术

Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food

Published:2014 Issue:11 Volume:5 Page:2775-2782
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Boehm Michael W.¹²³,Warren Frederick J.⁴⁵²³,Moore Jackson E.¹²³,Baier Stefan K.⁶⁷,Gidley Michael J.⁴⁵²³⁸,Stokes Jason R.¹²³⁸²

Affiliation:

1. School of Chemical Engineering

2. The University of Queensland

3. Brisbane 4072, Australia

4. Centre for Nutrition and Food Sciences

5. Queensland Alliance for Agriculture and Food Innovation

6. Pepsico Long Term Research

7. Hawthorne, USA

8. ARC Centre of Excellence in Plant Cell Walls

Abstract

Hydration kinetics controls ‘bolus’ rheology and starch digestion of comminuted snack foods; in vitro rheology provides new insights into oral processing and food design.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00573B

Reference46 articles.

1. THE PERCEPTION OF FOOD TEXTURE - THE PHILOSOPHY OF THE BREAKDOWN PATH

2. Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

3. Food Oral Processing: Conversion of Food Structure to Textural Perception

4. Oral processing, texture and mouthfeel: From rheology to tribology and beyond

Cited by 16 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. Effect of Medium Chain Triglycerides on the Digestion and Quality Characteristics of Tea Polyphenols-Fortified Cooked Rice;Foods;2023-12-04

2. Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility;International Journal of Biological Macromolecules;2023-12

3. Shear and extensional rheological properties of whole grain rye and oat aqueous suspensions;Food Hydrocolloids;2023-04

4. The swallowing threshold and starch hydrolysis of cooked rice with different moisture contents for human mastication;Food Research International;2022-10

5. Influence of xanthan gum and gluten on in vitro digestibility and textural properties of rice bread;International Journal of Food Science & Technology;2022-02-04